This Paleo spaghetti squash casserole recipe is a healthy, vegetable-loaded dinner. Great for food prep and meal planning!
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.
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!
While spaghetti squash is great on its own, it makes the perfect binder for casseroles. You need to try this Paleo spaghetti squash casserole I cooked up last week!
Paleo Spaghetti Squash Casserole Grocery List
Make sure you have the following ingredients on your grocery list!
- Spaghetti squash
- Red onion
- Kale, spinach, or your other favorite dark green leafy veggie
- Cherry tomatoes
- Lean ground beef
- Minced garlic
- Garlic powder
- Onion powder
- Olive oil
You could totally jazz up this casserole by adding some sodium-free taco seasoning, topping it with a little bit of cheese, like Feta—or straight up mixing in some mozzarella to the whole thing. I know cheese isn’t Paleo, but for all your dairy eating folks out there I’m willing to bet it’d be a pretty good choice!
With your ingredients on hand, make sure to save the recipe for dinner tonight!
Paleo Spaghetti Squash Casserole
Yield 4 servings
- 1 spaghetti squash
- 1 pound 93/7 lean ground beef
- 2 cups kale or spinach, finely diced
- 20 cherry tomatoes, halved
- 1/2 red onion, diced
- 1 tablespoon minced garlic
- 1 whole egg
- 2 teaspoons garlic powder
- 2 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 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.
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value
Total Fat 13.5 g
Saturated Fat 3.2 g
Cholesterol 167.7 mg
Total Carbohydrates 23.6 g
Dietary Fiber 5.6 g
Sugars 12.1 g
Protein 34.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.