Baked Spaghetti Squash Casserole with Ground Beef, Tomatoes, and Cheese

spaghetti squash with ground beef and tomatoes in a casserole dish

Baked Spaghetti Squash Casserole with Ground Beef, Tomatoes, and Cheese

How to cook spaghetti squash casserole - This is the best recipe for a low carb casserole with ground beef, tomatoes, Italian seasoning, and cheddar cheese. Use the microwave to make the squash. Very healthy, whole 30, paleo, keto. Start on the stovetop and then bake in the oven.

5 from 7 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Gluten-free, Main Course, Main Dish, Side Dish

Cuisine American

Servings people

Calories 294 kcal

Equipment

Garlic press

Ingredients

1 large spaghetti squash
1 pound ground beef or turkey
4 cloves garlic pressed
2 teaspoons onion powder
1 tablespoons Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
14.5 oz diced tomatoes Italian-style, drained
2 ½ cups cheddar cheese shredded, divided

Instructions

Preheat the oven to 350.
Cook the squash on a microwave safe plate in the microwave for 9 minutes (or until tender). Place the plate and squash into the freezer for 10 minutes or until cool. Then cut it in half (it will be easy to cut if it's been cooked long enough), remove the seeds, and shred pulp with a fork so that it resembles spaghetti noodles.
Over medium heat, cook the ground beef in a medium skillet until it's evenly brown. Drain and mix in all the spices and tomatoes.
Pour the meat mixture into the squash and mix well.
Transfer to a 9x13 casserole dish and stir in 1 ½ cups cheese. Mix well.
Bake 20 minutes at 350. Sprinkle with another 1 cup cheese and bake an additional 5 to 10 minutes, until cheese is melted.

Notes

This one is a little tricky to make bariatric friendly. We kept the ground beef totally separate from the vegetables. So, we cooked ground beef in a skillet with all the spices. Then we mixed the diced tomatoes with the squash but kept it separate from the meat.

To serve, Joe measured out 5 ounces of meat and 3.5 ounces of vegetables and topped it with ½ ounce of shredded cheddar cheese.

I mixed the beef with the vegetables on my plate.

This approach also made life a little easier with our picky children, as we could give them a serving of meat without it being "tainted" by the vegetables.

Nutrition

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