Description
A hearty and healthy Spaghetti Squash Casserole featuring tender strands of roasted spaghetti squash baked in a savory tomato and ground beef sauce, topped with melted mozzarella cheese. This comforting dish is perfect for a nutritious family dinner and offers a delicious low-carb alternative to traditional pasta casseroles.
Ingredients
Scale
Spaghetti Squash
- 2 lbs. spaghetti squash
- 1 tbsp. olive oil
Meat and Vegetables
- 1 lb. lean ground beef
- 1 onion, chopped
- 8 oz. baby bella mushrooms, sliced
- 3 cloves garlic, minced
Tomato Sauce
- 2 tbsp. tomato paste
- 1 tsp. Italian seasoning (or your favorite dried herbs)
- 15 oz. tomato sauce
- 15 oz. fire roasted diced tomatoes
- 1 tbsp. balsamic vinegar
- Salt and pepper, to taste
Toppings and Garnish
- 1.5 cups grated mozzarella cheese (or your favorite cheese)
- Freshly chopped parsley, for garnish (optional)
Instructions
- Cook spaghetti squash. Prepare the spaghetti squash using your preferred method (roasting, microwaving, or boiling). Once cooked and cooled slightly, shred the squash strands with a fork to yield approximately 3 cups. Drain any excess moisture before adding to the casserole.
- Cook beef and vegetables. Preheat your oven to 400°F (200°C). Heat olive oil in a large ovenproof skillet over medium heat. Add the ground beef and crumble it as it cooks for about 2 minutes. Then add the chopped onions and sliced mushrooms, and sauté until the mushrooms release their liquid and soften.
- Add garlic, herbs, and tomato paste. Stir in the minced garlic, Italian seasoning, and tomato paste, cooking for an additional 30 seconds to enhance the flavors.
- Add tomato sauce and simmer. Pour in the tomato sauce, fire roasted diced tomatoes, and balsamic vinegar. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 5 minutes. Season with salt and pepper to taste, then remove from heat.
- Combine with spaghetti squash and bake. Stir the cooked spaghetti squash into the sauce mixture evenly in the skillet. Sprinkle the grated mozzarella cheese over the top. Place the skillet in the preheated oven and bake for 20 minutes or until the casserole is bubbly and the cheese on top is golden brown.
- Rest and serve. Remove the casserole from the oven and let it stand for 5 minutes before serving. Garnish with freshly chopped parsley if desired. Enjoy your delicious and wholesome spaghetti squash casserole!
Notes
- You can cook the spaghetti squash up to a few days in advance to save time on busy days.
- Drain the spaghetti squash well to prevent the casserole from becoming watery.
- Feel free to substitute mozzarella cheese with any cheese you prefer, such as cheddar or a dairy-free alternative.
- This casserole can be made vegetarian by omitting the ground beef and increasing the vegetables or adding plant-based protein.
- Adjust Italian seasoning according to personal preference or use a mix of basil, oregano, and thyme.
