spaghetti squash casserole

Healthy Spaghetti Squash Casserole with ground turkey, tomatoes, and Italian spices. Easy, CHEESY, and a crowdpleaser. Low-carb and gluten-free recipe!

Spaghetti Squash Casserole

spaghetti squash (about 2 pounds)

olive oil

turkey

onion

green bell pepper

salt

black pepper

(14.5-ounce diced tomatoes with Italian spices, drained)

garlic (minced)

Italian seasonings

red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)

mozzarella cheese

parsley

Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, and then pour 1/2 cup water into the dish, around the squash. Bake for 35 to 40 minutes, until the flesh of the squash is easily pierced with a fork. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.

Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.

Lightly coat a deep 8x8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

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This Spaghetti Squash Casserole channels all the flavor of our favorite lasagna recipe with a healthy low-carb twist! This gluten-free recipe can be served as a side dish or a main entree for dinner. Enjoy!

Vegetarian Spaghetti Squash Casserole

spaghetti squash ((approx. 3 lbs))

garlic,

oz mushrooms ((2 cups chopped))

spinach ((1.5 cups chopped))

plum tomato, chopped

ricotta cheese

egg white ((optional))

parmesan cheese

Italian seasoning blend ((I love Mrs. Dash))

basil

garlic powder

salt and pepper,

spaghetti sauce

oz grated mozzarella

tsp crushed red pepper flakes

TBSP chopped parsley ((optional garnish))

Pre-heat oven to 400 degrees F.

Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, you can poke a few holes in the squash and microwave it whole for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!

Rub the cut side of the squash with a teeny bit of olive oil and place on a lipped baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

While the squash roasts, prep your cheese and veggies.

Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.

Bring a pan or skillet to medium-high heat with a drizzle of olive oil and sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.

In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.

Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato. Mix well, adding a little salt and pepper to taste.

Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.

Next spritz a baking dish with olive oil and add your forked strands of spaghetti squash, top with cheese and veggie filling and mix.

Add a layer of red sauce and top with mozzarella cheese (as much or as little as your heart desires of each) and an optional pinch of red pepper flakes (skip if sensitive to heat) and bake at 350 F until hot and bubbly, approx. 20-25 minutes.

For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.

Garnish with parsley, if desired and serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!

This healthy spaghetti squash casserole recipe features colorful spaghetti squash baked with a quick and flavorful homemade meat sauce. The casserole is topped with cheese and baked until bubbly!

spaghetti squash (cooked)

beef

onion (diced)

tomatoes (canned)

tomato paste

marinara sauce (or pasta sauce)

Italian seasoning

mozzarella cheese (shredded)

Preheat oven to 375F.

Cook squash until tender. Cut in half. Using a fork, remove spaghetti squash strands from the squash and set aside.

In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat.

Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.

Stir in squash. Place in a casserole dish (or back into the squash halves) and top with cheese. Bake for 20 minutes or until golden and bubbly.

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Baked Spaghetti Squash Casserole is an easy, low carb, pasta-like dish that everyone will absolutely love. Cooked spaghetti squash is combined with a quick meat sauce, topped with cheese and baked until golden and bubbly.

An easy Keto Cheeseburger Casserole recipe with spaghetti squash. This simple skillet casserole is the whole meal in one pan and it's delicious and filling. Topped with bacon for extra flavour and family appeal!

Cheeseburger Spaghetti Squash Casserole

spaghetti squash

bacon, chopped

tsp salt

tsp pepper

tbsp sugar free ketchup

Worcestershire sauce

Cheddar ((about 1 1/2 cups))

Preheat the oven to 400F and line a baking sheet with parchment paper. Cut the squash in half crosswise and scoop out the seeds. Set the squash cut-side down and bake until the squash is soft enough to be squeezed, about 40 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove to a paper towel lined plate. In the same skillet, cook the ground beef, breaking up any clumps with the back of a wooden spoon.&nbsp;

When the beef is almost cooked through, about 7 minutes, add the garlic, salt, and pepper. Cook until no longer pink, another 2 or 3 minutes.&nbsp;

Stir in the ketchup and Worcestershire sauce. Scoop the flesh out of the squash and stir in until well mixed into the ground beef. Spread out evenly over the bottom of the skillet

Sprinkle with the shredded cheddar cheese and cover the skillet. Reduce the heat to low and let the cheese melt, about 5 minutes. Sprinkle the bacon overtop and serve.&nbsp;

This creamy garlic spaghetti squash casserole is so saucy and delicious! It has a creamy, Paleo, Whole30 + Dairy-Free sauce packed with garlicky goodness.

Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30, GF + Dairy-Free)

broccoli florets

sausage

mushrooms, sliced

arrowroot flour

tbsp minced garlic

coconut milk

Salt and pepper ((about 1 tsp each))

Preheat oven to 425° Fahrenheit.

Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.

While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.

Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425°.

While the squash is cooling, prepare the creamy garlic sauce. Whisk together coconut milk and arrowroot flour in a bowl or jar and set aside.

Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.

Next, whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper. 

Now, put it all together. With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Add the cooked sausage, broccoli, and creamy garlic sauce. Mix everything together well.

Place back in the oven to bake for 15 more minutes. Remove and serve.

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Creamy Garlic Spagheti Squash Casserole

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Vegetarian Spaghetti Squash Cassero...

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