Paleo Spaghetti Squash Casserole

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Paleo Spaghetti Squash Casserole |

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 generally are NOT healthy, because many of the cream based ingredients are processed. No bueno for the body.

Paleo Spaghetti Squash Casserole |

I love to cook with spaghetti squash from time to time. Sometimes I’ll just sub it for pasta and make big spaghetti squash and shrimp bowls.

Honestly though, 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! For so long I said I hated it. But like so many foods we don’t like, we eventually grow a taste for them!

Spaghetti squash is great on its own, but it makes the perfect binder for casseroles, like this new Paleo casserole I cooked up last week!

Paleo Spaghetti Squash Casserole

Paleo Spaghetti Squash Casserole
Prep time
Cook time
Total time
Recipe type: Casserole
Cuisine: Paleo
Serves: 4
  • 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
  • 2 teaspoons garlic powder
  • 2 teaspoon oregano
  • 1 teaspoon onion powder
  • ½ tablespoon EVOO
  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


Paleo Spaghetti Squash Casserole |

You could totally jazz up this casserole by adding some sodium-free taco seasoning, or topping it with a little bit of cheese, like Feta. I know cheese isn’t Paleo so it might defeat the entire purpose of making the casserole…but that’s how I roll. I am from Wisconsin, after all!

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


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