This Italian Baked Spaghetti Squash Recipe is jam-packed with flavor, keto friendly, and easily modified to be made dairy-free.

All you need is a meat sauce, pesto, spaghetti squash, diary-free cheese and garlic! You can even make your meat sauce ahead of time.

While you prepare your meat sauce, cook the sliced spaghetti squash in the oven for 15 minutes.

Next layer the inside of the spaghetti squash. Start with a layer of pesto, then a layer of the soft cheese and a clove of garlic, then top with the meat sauce.

Repeat the step until all 4 halves of the spaghetti squash are filled. You can also add a layer of mozzarella cheese on top.

Bake the stuffed spaghetti squash at 400 degrees for 35-40 minutes or until the meat sauce is fully cooked through.

Check Out More Easy Recipes!