Spaghetti Casserole
Forget your mamas spaghetti casserole. This gluten free, dairy free optional casserole is full of whole food ingredients, amazing flavor and veggies your kids won’t even know they are eating! It is a fan favorite for anyone I have ever made it for!
Why Make My Spaghetti Casserole?
Spaghetti Squash is the winner of this dish… making it gluten free and veggie rich. It cooks and shreds into strands just like traditional spaghetti. Add in a little beef and sauce and you have a dish that is delicious to eat over and again.
Don’t be intimidated by the cook time. This is a more involved dish to make but then you pop it in the oven and walk away. This casserole is amazing to make in advance! You can fully make it but not do the last bake, store it in the fridge and bake it later that day. You can fully bake it and reheat it later.. it reheats wonderfully! You can freeze it unbaked, thaw it overnight, then bake. I often double the recipe, cook one and freeze one for a day I do not have time to cook. This is also a great meal to double and take one to a friend!
What Do You Need to Make Spaghetti Casserole?
- Spaghetti Squash
- Yellow Onion
- Grass Fed Beef
- Italian Seasoning
- Organic Marinara Sauce
- Large Eggs
- Shredded Cheese (optional- omit for dairy free)
How To Make Spaghetti Casserole
- Heat oven to 400 degrees. Line a baking sheet with parchment paper
- Cut ends off the spaghetti squash. Cut squash lengthwise using a very sharp knife. Scoop out seeds with a spoon. Place squash flesh/cut side down on baking sheet. Cook 30 minutes
3. While the squash cooks, heat a large skillet over medium heat. Add 2 tsp oil. Add onion and cook, stirring, for 3 minutes. Add beef and cook until no longer pink, crumbling and stirring meat with onions as it cooks. Add Italian seasoning and marinara. Stir to combine. Remove pan from heat and allow mixture to cool a little.
4. Whisk eggs in a small bowl. Add a few spoonfuls of the meat mixture and stir in with the eggs. Add egg mixture into the pan with the meat and sauce. Stir quickly to combine.
5. Once the squash is done cooking, reduce oven heat to 350. Once the squash has cooled a little, use a fork to shred and scoop out the squash noodles into a greased 9×13 glass pan. Pour meat mixture over noodles and stir together with a fork until all mixed together. Press into an even layer. Bake for 30 minutes. Add cheese, if desired, and bake 30 more minutes.
If you make the dish, please leave a review, comment and share it with others!
Spaghetti Casserole
Ingredients
- 1 large spaghetti squash or 2 medium size
- 1 medium onion, diced
- 1 lb grass fed ground beef
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1 cup organic marinara sauce
- 2 large eggs
- 2 cups grass fed freshly shredded cheddar cheese optional
Instructions
- Heat oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
- Using a very sharp knife, cut the ends of the spaghetti squash. Then stand the squash up on the cut end and cut the squash vertically down the center. Scoop the seeds out with a spoon. Lay the squash cut side DOWN on the baking sheet, so the outside of the squash is what you can see. Bake for 30 minutes. Remove and set aside to cool.
- While the squash bakes, heat a large skillet over medium heat. Add 2 tsp coconut oil. Add diced onions and cook 5 minutes, stirring occasionally. Add ground beef and cook, breaking the meat up into small pieces with a wooden spatula, until no longer pink. Add salt, pepper and Italian seasoning. Stir. Add marinara sauce and stir to combine. Set aside off of heat.
- Once the squash has cooled enough to handle, use a fork to scrape squash out of the peel. It will come out in strands like spaghetti. Add squash to a greased 9×13 glass dish. Break eggs into a small bowl and whisk together. Add eggs to cooled squash strands and stir. Add meat mixture to noodles and stir to combine. Smooth into an even layer in dish. Place dish in the oven and bake 30 minutes. Add cheese if desired, then bake for 20 more minutes. Cool and serve with a green vegetable or salad.
- This dish is amazing to make in advance! You can fully make it, store it in the fridge and bake later that day. You can bake it and reheat it later.. .it reheats wonderfully. You can freeze it unbaked, thaw overnight, then bake. I often double the recipe, cook one and freeze one for a day I do not want to cook. This is also a great meal to double and take one to a friend!
One of our favorite recipes!! It’s kid and husband approved!!
Thank you! I remember making it for y’all. I am so glad it has become a regular for y’all.