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Spaghetti Squash Casserole

average rating is 3 out of 5, based on 150 votes

Indulge in a wholesome and flavorful Spaghetti Squash Casserole! This delightful dish combines tender spaghetti squash, lean ground buffalo (or beef), vibrant vegetables, and aromatic seasonings. It's a nourishing and satisfying meal that will impress your taste buds while keeping you on track with your healthy eating goals.

Serving Suggestions/Tips:

Serve the Spaghetti Squash Casserole with a side of fresh salad or steamed vegetables for a well-balanced meal.

Sprinkle some grated Parmesan cheese on top before baking for an extra cheesy and savory twist.

Customize the recipe by adding your favorite herbs or spices to enhance the flavors to your liking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Beef Lunch Dinner Main meal Moderate Gluten-free gluten-free low-carb low-calorie high-protein keto-friendly paleo-friendly dairy-free grain-free nut-free soy-free sugar-free clean eating whole foods weight loss diabetic-friendly heart-healthy antioxidant-rich fiber-rich balanced meal lean protein vegetable-packed Mediterranean diet clean eating meal prep family-friendly comfort food nutrient-dense satiating guilt-free delicious

Ingredients

1 spaghetti squash
1 lb ground buffalo or extra lean ground beef
2 cups spinach, finely diced
20 cherry tomatoes, halved
½ red onion, diced
1 tbsp minced garlic
1 whole egg
1 tsp garlic powder
1 tsp oregano
½ tsp onion powder
½ tbsp extra virgin olive oil

Directions

Preheat your oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes. Place the halves face-down on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-45 minutes, or until the flesh is tender and can easily be scraped into spaghetti-like strands with a fork.
While the spaghetti squash is baking, heat the olive oil in a large skillet over medium heat. Add the ground buffalo or lean ground beef and cook until browned. Make sure to break it up into smaller pieces as it cooks.
Add the diced red onion and minced garlic to the skillet with the cooked meat. Sauté for another 2-3 minutes, until the onions have softened.
Add the diced spinach and halved cherry tomatoes to the skillet. Stir well and cook for an additional 2-3 minutes, until the spinach wilts slightly and the tomatoes soften.
In a small bowl, beat the whole egg. Add the garlic powder, oregano, and onion powder to the bowl and mix well.
Once the spaghetti squash is cooked and cooled slightly, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a mixing bowl.
Add the cooked meat and vegetable mixture from the skillet to the bowl with the spaghetti squash. Mix everything together until well combined.
Pour the beaten egg mixture over the spaghetti squash mixture in the bowl and stir until the egg is evenly distributed.
Transfer the mixture to an oven-safe casserole dish and spread it out evenly.
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the casserole is set.
Once cooked, remove from the oven and let it cool for a few minutes before serving.