Spaghetti Squash Casserole (low carb meal)

Name: Spaghetti Squash Casserole (low carb meal)
Prep time: 15 min
Cook time: PT-481907H40M56S
Total time: 1 h 35 min
Ingredients: 2-2.5 pound spaghetti squash; about 2 teaspoons olive oil for drizzling on squash before baking; salt and pepper for sprinkling on squash before baking; 1 medium onion, diced small; 3 cloves garlic, minced; 1 pound ground beef; 1 ½ teaspoon salt; 1 1/2 teaspoons Italian seasoning; 15 oz can diced tomatoes; 8 oz can tomato sauce; 2 tablespoons tomato paste; 1 ½ shredded mozzarella cheese

October 16, 2020Brianna

Spaghetti squash casserole is a really easy dish to make that is low carbs but fills you up still. My 1.5 year old ate 4 helpings of this the first time I made it. She didn’t just eat in normally, it was like fistfuls of it shoveled in her mouth. She was a disaster by the end. If you don’t want to roast the spaghetti squash you can also cook it up pretty fast in the microwave or I hear it’s pretty easy in a pressure cooker too.

If you’re looking for more spaghetti squash recipes try this spinach and artichoke spaghetti squash bake.

Spaghetti Squash Casserole (low carb meal)

Print Recipe

A delicious low carb fall meal that’s filling and kid friendly. You won’t even miss the pasta!

Prep Time: 15 minutes
Cook Time: 80 mintes
Total Time: 1 hour 35 minutes
Yield: serves 6 1x

Ingredients

Scale

2–2.5 pound spaghetti squash

about 2 teaspoons olive oil for drizzling on squash before baking

salt and pepper for sprinkling on squash before baking

1 medium onion, diced small

3 cloves garlic, minced

1 pound ground beef

1 ½ teaspoon salt

1 1/2 teaspoons Italian seasoning

15 oz can diced tomatoes

8 oz can tomato sauce

2 tablespoons tomato paste

1 ½ shredded mozzarella cheese

Instructions

Preheat oven to 375 F. Line a baking sheet with foil.

Cut the spaghetti squash in half, remove the center and seeds and place on baking sheet. (see note) Drizzle lightly with olive oil and sprinkle lightly with salt and pepper. Bake till a fork can shred it easy and the insides are easy to separate from the skin.

Let the squash cool for 15 minutes and then use a fork to shred the squash a little at a time. Remove to a medium mixing bowl and set aside.

Add the onion, garlic, and ground beef, and salt and Italian seasoning and cook till the beef is cooked through. Drain excess fat and add the diced tomatoes, tomato sauce, and tomato paste. Simmer on low for 10 minutes. Add the spaghetti squash and stir gently till all incorporated. Pour into a casserole dish and top with cheese. Bake for about 20 minutes till cheese is melted on top. Let cool for 10 minutes before serving.