Spaghetti Squash Casserole

With all of the binge eating we have been doing in the past few weeks, it is now time to detox. After all, that is how we balance out our lifestyle, right? Let’s do a 14-day challenge. Take one step at a time. No refined carbs and sugars, dairy, junk food and processed food. We add more vegetables and healthy fats and we drink more water. Easy peasy!

This is one of my favorite dishes. I will be making extra since it is so convenient to pack for lunch. Spaghetti squash is simple and healthy and full of flavor. It is like pasta without the pasta!


1 spaghetti squash sliced in half with the seeds scooped out

2 tbs extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

For the sauce

1 clove crushed garlic

1 teaspoon extra virgin olive oil

4 handfuls fresh baby spinach

1 lbs ground beef or shredded chicken

1 egg

1 medium chopped onion

1 can 16oz tomato sauce

2 tbs Italian seasoning

1/2 teaspoon salt

Preheat oven to 375º and line the baking dish with foil or parchment paper.

Cut the spaghetti squash in half, lengthwise.

TIP – I have a hard time cutting a raw spaghetti squash in half. To make it softer and easier to cut, I use a knife and pierce along the middle of the squash all the way around. After that, I put it in the microwave for 4-6 minutes. Once it is done. It is easier for me to cut through the squash.

This is a big squash. I had it in the microwave for 5 minutes.

Once the squash is cut in half, scoop out the seeds. Then brush the inside with extra virgin olive oil.

Place facedown on baking sheet and add 1/4 cup of water to baking sheet.

Bake about 50 minutes or until you can pierce with a fork. Let cool.

Once cool, scrape squash using a fork and place in a medium mixing bowl.

In a skillet over medium heat, heat oil and sauté garlic. Add garlic spinach and sauté until wilted. Place spinach in a small bowl and set aside.

In the same skillet, brown the beef (or boil the chicken).

Drain the excess fat. Heat the skillet again with oil and yellow chopped onions.

Add the sauce from the skillet to the spaghetti squash and spinach. Mix it with the egg until well combined.

Add to the skillet the drained beef, tomato sauce, Italian seasoning , salt and pepper. Mix until all of the ingredients are combined.

Transfer entire mixture to a baking dish. Bake it at 375ºF for 10 minutes. I am staying away from cheese for the moment. You can add parmesan cheese before putting the dish in to bake. If you have cheese after it is done baking. Broil it on high for 3-5 minutes till the cheese turns brown.

Please let me know how you like it! If you have any questions please do not hesitate to ask and please share if you have made this dish.

I also added roasted zucchini and sweet potatoes.

Published by Linthony

Sharing travel tips, life hacks and budget advice to all adventure lovers living life to its fullest, but also within their means.

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