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Baked Italian Spaghetti Squash Casserole (Paleo, Whole30, Keto) Recipe

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3.9 from 2 reviews

This Baked Italian Spaghetti Squash Casserole is a delicious, comforting, and healthy dish perfect for those following Paleo, Whole30, or Keto diets. The recipe features tender roasted spaghetti squash combined with a flavorful grass-fed beef tomato sauce, seasoned with Italian herbs and baked into a satisfying casserole. It’s an excellent low-carb alternative to traditional pasta casseroles and is packed with rich flavors and wholesome ingredients.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Spaghetti Squash

  • 1 medium-large spaghetti squash
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Meat Sauce

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 pound grass-fed ground beef
  • 2 tablespoons Italian seasoning
  • 1 tablespoon basil
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 2 (14.5-ounce) cans diced tomatoes
  • 2 eggs, beaten

Instructions

  1. Preheat and soften squash: Preheat your oven to 400°F. Poke holes in the whole spaghetti squash with a fork and microwave it for 3-4 minutes to soften. Carefully remove from microwave using oven mitts.
  2. Prepare squash for baking: Trim the ends of the squash, slice it evenly in half, and scoop out the seeds and stringy parts. Drizzle or spray the inside with olive oil, and sprinkle with sea salt and black pepper.
  3. Bake spaghetti squash: Place the squash halves cut-side down on a baking sheet and bake for 30-35 minutes, or until tender when pierced with a fork. Smaller squash may require less time.
  4. Make the meat sauce: While the squash bakes, heat olive oil in a skillet over medium heat. Add minced garlic and chopped onion, sautéing for 2-3 minutes until onion softens. Add ground beef and cook until browned and no longer pink, breaking it up as it cooks. Stir in Italian seasoning, basil, garlic powder, sea salt, tomato paste, tomato sauce, and diced tomatoes. Simmer for 5 minutes to combine flavors.
  5. Combine squash and meat sauce: Once the squash is cooked, flip the halves cut-side up. Using a fork, scrape the squash strands into a large bowl. Add the meat sauce to the squash and mix thoroughly to combine. Add the beaten eggs and stir to incorporate.
  6. Bake casserole: Grease a 9×13-inch baking dish. Pour the combined squash and meat mixture into the dish. Bake at 400°F for 25 minutes until the casserole is set and heated through.
  7. Serve: Remove from oven and serve immediately, enjoying the savory and wholesome Italian-inspired casserole.

Notes

  • Microwaving the spaghetti squash before baking reduces cooking time and makes it easier to cut.
  • Using grass-fed beef adds richer flavor and better nutritional profile.
  • Adjust salt and seasoning according to your taste preferences.
  • This casserole can be made ahead and reheated, but bake times may vary slightly if refrigerated before baking.
  • For a dairy-free version, omit any cheese additions or toppings.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Paleo

Find it online: https://recipeteach.com/baked-italian-spaghetti-squash-casserole-paleo-whole30-keto-recipe/