Renee's Kitchen Quest

Spaghetti Squash Casserole

Spaghetti Squash Casserole

SPAGHETTI SQUASH CASSEROLE

Low carb pasta dish without the pasta… Roasted spaghetti squash tossed in a delicious meat sauce covered in mozzarella cheese and baked to yummy goodness.

This is an easy and delicious healthy meal that everybody will love. Spaghetti squash is so unique in the way it comes out of the skin after baking. Just like the name it comes out in strands like spaghetti.

 

WHAT YOU NEED

spaghetti squash
olive oil
sweet onion
minced garlic
lean ground beef
crushed tomatoes
Italian seasoning
sugar
salt
jalapeno salt
pepper
parmesan cheese
fresh basil
mozzarella cheese

 

HOW TO MAKE IT

Preheat oven to 350 degrees. Cut the squash right down the middle.

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 into 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 tp 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 has 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 9×13 inch baking dish and top with mozzarella cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes.

Top with remaining tablespoon of basil, serve and enjoy!

 

Spaghetti Squash Casserole

Print Recipe
Total Time 1 hr 30 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 244 kcal

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.
Keyword Healthy