Go Back

Keto Cheeseburger Spaghetti Squash Skillet - A Comforting, Low-Carb One-Pan Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (about 2.5–3 pounds)
  • 1 pound ground beef (80/20 or 85/15)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste (no added sugar)
  • 1 tablespoon yellow mustard
  • 1/2 cup sugar-free ketchup (or low-sugar marinara for a less sweet option)
  • 1/3 cup dill pickles, chopped (plus extra for topping)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional, for a hint of heat)
  • Salt and black pepper
  • 2 tablespoons olive oil or avocado oil
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons cream cheese (softened)
  • 1/4 cup heavy cream (or unsweetened almond milk for lighter)
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (optional, for that burger bun vibe)

Method
 

  1. Roast the squash: Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tablespoon oil and a pinch of salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 30–40 minutes, until the flesh is tender and strands pull easily with a fork.
  2. Shred the strands: Let the squash cool slightly. Use a fork to scrape out the strands into a bowl. Pat excess moisture with paper towels to prevent a watery skillet.
  3. Brown the beef: Heat a large skillet over medium-high. Add the ground beef and season with salt and pepper. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  4. Sauté aromatics: Add diced onion to the skillet. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Build the cheeseburger base: Stir in tomato paste, mustard, sugar-free ketchup, smoked paprika, and chili powder if using. Cook 1–2 minutes to marry the flavors.
  6. Make it creamy and melty: Reduce heat to medium-low. Add cream cheese and heavy cream, stirring until smooth and glossy. Fold in half the shredded cheddar until melted.
  7. Add the squash and pickles: Gently mix in the spaghetti squash strands and chopped pickles. Taste and adjust salt and pepper.
  8. Top and melt: Sprinkle the remaining cheddar over the skillet. Cover and cook on low 2–3 minutes, until the cheese melts. Alternatively, broil uncovered for 1–2 minutes to brown the top slightly.
  9. Garnish and serve: Sprinkle with green onions and sesame seeds if using. Add extra chopped pickles on top for a fresh, tangy bite. Serve hot right from the skillet.