Low-Carb Spaghetti Pie Recipe: Cheesy Keto-Friendly Bake

Low Carb Spaghetti Pie is a vegetarian main made with spaghetti squash, marinara, and three cheeses — a healthy Italian-inspired meal that’s naturally gluten free and keto-friendly.

This dish pairs beautifully with a crisp garden salad or keto Italian breadsticks. The roasted spaghetti squash provides a satisfying, slightly sweet base that mimics pasta while adding vitamins and fiber, so you won’t miss traditional spaghetti.

Recipe Tips

• Cutting the squash: Spaghetti squash can be tough to cut. Instead of slicing it lengthwise, cut it into 3–4 rings. Baking the rings yields longer, more spaghetti-like strands.
• Make ahead: You can roast and shred the spaghetti squash a day in advance to save time when assembling the pie.

The filling combines roasted spaghetti squash with ricotta, Parmesan, beaten eggs, Italian seasoning, a touch of crushed red pepper, and part of the mozzarella. The mixture bakes in a deep-dish pie pan until set. A layer of marinara and the remaining mozzarella goes on top for the final bake, creating a cheesy, golden finish. Let the pie rest briefly before slicing so the portions hold together.

More Low Carb Dinners:

• Low Carb Pizza Chicken
• Keto Chicken Fried Steak
• Low Carb Creamy Tuscan Chicken

Low Carb Spaghetti Pie

Vegetarian spaghetti squash pie with ricotta, Parmesan, and mozzarella, topped with marinara for a comforting low carb dinner.

Course
Dinner, Main Course

Cuisine
Italian

Keyword
spaghetti squash

Prep Time
15 minutes

Cook Time
1 hour 25 minutes

Servings
6

Calories
283 kcal

Ingredients

• 1 large spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3/4 cup ricotta cheese
• 1/3 cup freshly grated Parmesan cheese
• 3 large eggs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup sugar-free marinara sauce

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Trim the ends off the spaghetti squash and cut into 3–4 rings. Scoop out seeds.
3. Place rings on the baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Bake 40 minutes, then use a fork to scrape out the strands.
5. Reduce oven temperature to 375°F (190°C).
6. In a large bowl, whisk together ricotta, Parmesan, eggs, Italian seasoning, salt, pepper, and red pepper flakes.
7. Stir in the shredded spaghetti squash and 1/2 cup mozzarella.
8. Transfer the mixture to a greased deep-dish 9-inch pie pan and bake 30 minutes.
9. Spread marinara over the top, sprinkle with remaining mozzarella, and bake another 15 minutes until cheese is melted and golden.
10. Let cool 10 minutes before slicing and serving.

Nutrition Facts

Low Carb Spaghetti Pie

Amount Per Serving

Calories 283 Calories from Fat 162

% Daily Value*

Fat 18g 28%

Saturated Fat 9g 56%

Cholesterol 148mg 49%

Sodium 762mg 33%

Potassium 409mg 12%

Carbohydrates 10g 3%

Fiber 3g 13%

Sugar 7g 8%

Protein 17g 34%

Vitamin A 897IU 18%

Vitamin C 6mg 7%

Calcium 330mg 33%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Nutritional info is an estimate and may vary with ingredient brands and preparation methods.

Recipe adapted from Foods You Crave, The Low Carb Way.

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