Spaghetti Squash Casserole

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Spaghetti Squash Casserole is cozy, hearty, and made with real ingredients. It has all the flavor of a classic pasta bake, but with a lot fewer carbs. You won't miss the pasta!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course, Main Dishes

Cuisine: American, Italian

Diet: Gluten Free

Servings: servings

Calories: 350kcal

Author: Marcie

Ingredients

2 lbs. spaghetti squash
1 tbsp. olive oil
1 lb. lean ground beef
1 onion chopped
8 oz. baby bella mushrooms sliced
3 cloves garlic
2 tbsp. tomato paste
1 tsp. Italian seasoning sub with your favorite dried herbs
15 oz. tomato sauce
15 oz. fire roasted diced tomatoes
1 tbsp. balsamic vinegar
salt and pepper, to taste
1.5 cups grated mozzarella cheese sub with your favorite
freshly chopped parsley, for garnish optional

Instructions

See my post on how to cook spaghetti squash and cook it using your preferred method. Allow the squash to cool slightly, then shred with a fork and place in a bowl. You will have roughly 3 cups of spaghetti squash. You can also cook the squash up to a few days in advance to make this recipe go quickly on busy weeknights. Drain the squash well as needed prior to adding it to the casserole mixture.
2 lbs. spaghetti squash
Preheat the oven to 400 degrees. Heat the olive oil in a large oven proof skillet over medium heat. Add the ground beef and break up into chunks. Cook about 2 minutes, then add the onions and mushrooms and cook until the mushrooms have released their liquid. Add the garlic, herbs and tomato paste and cook 30 seconds longer.
1 tbsp. olive oil, 1 lb. lean ground beef, 1 onion, 8 oz. baby bella mushrooms, 3 cloves garlic, 2 tbsp. tomato paste, 1 tsp. Italian seasoning
Add the tomato sauce, diced tomatoes and balsamic vinegar and bring to a boil. Reduce the heat to medium low and cook for 5 minutes. Remove from heat and season with salt and pepper to taste.
15 oz. tomato sauce, 15 oz. fire roasted diced tomatoes, 1 tbsp. balsamic vinegar, salt and pepper, to taste
Stir in the 3 cups of cooked spaghetti squash and top with the grated cheese. Bake for 20 minutes or until bubbly and the top is golden brown. Remove from heat, let stand for 5 minutes, then serve. Garnish with parsley as desired and enjoy!
1.5 cups grated mozzarella cheese, freshly chopped parsley, for garnish

Notes

Pro tip: Cook the spaghetti squash 1-2 days in advance to make this recipe go quicker on busy nights. Drain the spaghetti squash well to remove any excess moisture.
For best results, roast the spaghetti squash in the oven for caramelization and to reduce excess moisture.
The casserole can be assembled in advance and baked when you're ready.
Store leftovers in the refrigerator for up to 3 days.

Nutrition