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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!
- 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
- 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.
- While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
- 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.
- 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.
- Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.
Have you made spaghetti squash before? What’s your favorite recipe?