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Spaghetti squash casserole

Spaghetti squash casserole
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1 2.5-3 lb spaghetti squash roasted and shredded OR 2 pounds pre-spiralized butternut squash “noodles”

1 pound grass-fed/free-range organic ground beef or turkey

1 small yellow onion, chopped

2 cloves garlic, minced

1 ½ tsp italian seasoning

½ tsp sea salt

½ tsp ground black pepper

1 14.5 ounce can diced tomatoes

1 jar organic tomato sauce (we like Rao’s or Michael’s of Brooklyn)

Handful of fresh basil and/or 2 bay leaves (optional)

1 ½ Cup shredded mozzarella


Preheat the oven to 400°.

To Roast Spaghetti Squash:

Cut in half lengthwise and remove seeds. Place squash cut side down on a rimmed baking sheet. Add 2 Tbsp water to the baking sheet. Roast at 400° for 40-50 minutes, or until tender.

While the squash is cooking, brown the ground meat in a stock pot over medium-high heat, breaking it up with a spatula until no pink remains. Add garlic, onions, salt, pepper and Italian seasoning, stirring until onions are translucent. Stir in tomatoes and sauce and bring to a boil. Throw in basil and/or bay leaves. Reduce heat to a simmer.

Once the roasted squash has cooled, use a fork to scrape out the “spaghetti” and add to the sauce or just stir in your butternut squash spirals. Cook for 5-10 minutes.

Pour the contents of the stock pot into a casserole dish, top with cheese and bake until bubbling, about 15 minutes.

Remove from the oven and serve hot!

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