Spaghetti Squash Casserole

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Spaghetti Squash Casserole


  • 1 spaghetti squash
  • 1 tbs oil, divided (add more if needed)
  • 1 lb grassfed ground beef
  • 5 large garlic cloves, minced
  • 1 serrano pepper, minced (more if you like it spicy)
  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Cumin Powder
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 (14.5 ounce) can Organic Diced Tomatoes, drained
  • 1 egg
  • salt and pepper, adjust to taste (be sure to season well)
  • green onion, garnish – optional


You may microwave the spaghetti squash or prepare it using the oven method

  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

To prepare meat

  1. In a pan, add 1 tbs of oil on medium heat and then add onions, serrano pepper and a pinch
  2. of salt.
  3. Once onions turns translucent, add garlic and after a couples minutes add the ground beef and spices.
  4. Once the beef is almost brown, add the chopped green pepper.
  5. When the beef is done, add tomatoes and spaghetti squash (seasoned with oil, salt and pepper) then mix it all together.
  6. Whisk an egg and add it to the mixture then pour it all into a casserole dish.
  7. Bake casserole at 350 for 30-40 minutes or until golden on top.

This recipe is from he My Heart Beets

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