Paleo Spaghetti Squash Casserole

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One of my most popular recipes on the blog is the Paleo Cauliflower Chicken Casserole. Nearly every week its one of my top 5 popular posts! There really aren’t a whole lot of Paleo casseroles out there. Not that there aren’t a lot of awesome Paleo recipes, but generally a casserole needs a ‘binder’ to hold everything together. You can find a lot of cream or milk based binders, which aren’t generally used in Paleo foods. Spaghetti squash made the perfect binder for this new Paleo casserole I cooked up last week.

This was my first time cooking spaghetti squash. It took me a little while to get up the nerve to make squash at all. I did not like it when I was younger… probably the only vegetable I didn’t like! It had a bad reputation for me until recently. Now, I’m thinking I need to cook squash more often. I think you could do this casserole any variety of ways, but here is my spin on it!

 

 

Paleo Spaghetti Squash Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Casserole
Cuisine: Paleo
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 1 pound 93/7 lean ground beef
  • 1 handfuls spinach, finely diced
  • 20 cherry tomatoes, halved
  • ½ red onion, diced
  • 1 tablespoon minced garlic
  • 1 whole egg
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • ½ teaspoon onion powder
  • ½ tablespoon EVOO
Instructions
  1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
  2. While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
  3. While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
  4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
  5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.
Nutrition Information
Serving size: ¼ dish Calories: 368 Fat: 13.5 Saturated fat: 3.2 Trans fat: .3 Carbohydrates: 23.6 Sugar: 12.1 Fiber: 5.6 Protein: 34.2 Cholesterol: 167.7

 

 

This casserole was gone off our plates rather quickly. No pictures of the dish either, since casseroles tend to look a little bit prettier in the pan than on a plate! I topped mine with a little bit of reduced fat Feta. This Paleo casserole would go great with a side of quinoa, too! I think it was the perfect first attempt at spaghetti squash!

 
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Tell me…
Have you made spaghetti squash before? What’s your favorite recipe?

 

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