Spaghetti Squash Casserole
Hello, my fellow foodie adventurers!
Today’s quest is a low-carb comfort classic: Spaghetti Squash Casserole!
This is your favorite spaghetti night, minus the pasta and guilt. Roasted spaghetti squash strands tossed in a rich, savory meat sauce, loaded with mozzarella, and baked until bubbly and golden. Spaghetti squash is pure magic—after baking, it shreds into perfect noodle-like strands with a fork. It’s easy, healthy, delicious, and the whole family will love it (even the picky eaters!). A great way to get veggies in while feeling like you’re indulging.
This is your favorite spaghetti night, minus the pasta and guilt. Roasted spaghetti squash strands tossed in a rich, savory meat sauce, loaded with mozzarella, and baked until bubbly and golden. Spaghetti squash is pure magic—after baking, it shreds into perfect noodle-like strands with a fork. It’s easy, healthy, delicious, and the whole family will love it (even the picky eaters!). A great way to get veggies in while feeling like you’re indulging.
Ingredients You’ll Need (The Inventory)
- 1 large spaghetti squash (about 3–4 lbs)
- Olive oil (for drizzling)
- Cooking spray
- 1 medium sweet onion, diced
- 3–4 tsp minced garlic
- 1 lb lean ground beef
- 1 (28 oz) can crushed tomatoes
- 1 tbsp Italian seasoning
- 1 tsp sugar (to balance acidity)
- 1 tsp salt
- ½ tsp jalapeño salt (or regular salt + pinch of chili flakes)
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 3 tbsp fresh basil, chopped (divided)
- 2 cups shredded mozzarella cheese
How to Forge the Feast (The Quest Steps)
- 1. Preheat oven to 350°F. Line a baking sheet with parchment or foil.
- 2. Cut spaghetti squash in half lengthwise (carefully!). Scoop out seeds, drizzle cut sides with olive oil, and spray with cooking spray. Place cut-side down on the baking sheet.
- 3. Bake 40–45 minutes until tender (fork should easily pierce the skin).
- 4. While squash bakes, heat a drizzle of olive oil in a large skillet over medium heat. Sauté onion and garlic 2–3 minutes until soft.
- 5. Add ground beef, cook until no longer pink (about 6–8 minutes), breaking it up as it browns. Drain excess fat if needed.
- 6. Stir in crushed tomatoes, Italian seasoning, sugar, salt, jalapeño salt, and pepper. Bring to a boil, then reduce to simmer 15–20 minutes (let flavors meld).
- 7. Stir in Parmesan cheese and 2 tbsp chopped basil. Remove from heat.
- 8. When squash is done, remove from oven and let cool slightly. Use a fork to scrape out all the strands into a large bowl (discard skins).
- 9. Add meat sauce to the squash strands and toss gently to combine.
- 10. Spoon mixture into a greased 9×13-inch baking dish. Top evenly with shredded mozzarella.
- 11. Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
- 12. Let rest 5 minutes, top with remaining 1 tbsp fresh basil, serve, and enjoy!
Cooking Tips:
- Roast squash ahead: bake earlier in the day and refrigerate strands until ready to assemble.
- No jalapeño salt? Use regular salt + ¼ tsp red pepper flakes for that kick.
- Cheese pull: use a mix of mozzarella and provolone for extra stretch.
Tasty Variations:
- Turkey or sausage: swap beef for Italian turkey sausage (remove casings) for extra flavor.
- Veggie boost: add sautéed mushrooms, zucchini, or spinach to the sauce.
- Spicy: double the jalapeño salt or add crushed red pepper.
- Toppings: sprinkle extra Parmesan, fresh parsley, or red pepper flakes at the end.
This casserole is proof that low-carb can be just as comforting as the real thing. Tag me when you make it—I can’t wait to see your cheesy, saucy creations!
If you missed it, swing back to my last post: Cheeseburger Hoagie Sandwiches!
Spaghetti Squash Casserole
Roasted spaghetti squash strands tossed in a rich, savory meat sauce, loaded with mozzarella, and baked until bubbly and golden.
Ingredients
- 2 small spaghetti squash (or 1 large)
- 1 tbsp olive oil
- 1 sweet onion (diced)
- 2 tsp minced garlic
- 1 lb lean ground beef
- 28 oz crushed tomatoes
- 1 tsp italian seasoning
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp jalapeno salt
- 2 tbsp parmesan cheese
- 3 tbsp fresh basil (chopped)
- 1 cup mozzarella cheese (shredded)
Instructions
- Preheat oven to 350 degrees.
- Cut the squash in half longwise.
- Scoop out all the seeds, spray with cooking spray, and lay cut side down on a baking sheet.
- Bake squash in the oven for 45 minutes.
- Meanwhile, drizzle oil in a large pan over medium heat and saute onion and garlic for about 2 minutes.
- Add ground beef and cook until meat is no longer pink, drain, and return to pan.
- Stir in crushed tomatoes, Italian seasoning, sugar, salt, jalapeno salt, and pepper and bring to a boil.
- Reduce heat and allow the sauce to simmer until the spaghetti squash is finished baking.
- Stir in parmesan cheese and 2 tbsp fresh basil with the sauce.
- Remove squash from the oven and scrape out all the strands of spaghetti using a fork into a large bowl.
- Add the meat mixture and toss to combine.
- Spoon the mixture into a 9x13 baking dish and top with mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake another 10 minutes.
- Top with remaining basil.
- Serve and enjoy.
Notes
Calories: 244/Fat:18/Protein: 15/Net Carbs: 12