Spaghetti Squash Casserole (low carb meal)
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
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.
Notes
You can also cook the spaghetti squash in a microwave wrapped in plastic wrap or in a pressure cooker if you’d rather.
Keywords: Spaghetti Squash Casserole, low carb