One of my most popular recipes on the blog is the Paleo Cauliflower Chicken Casserole. Nearly every week, it’s one of my top 5 popular posts! There really aren’t a whole lot of Paleo casseroles out there. There aren’t many awesome Paleo recipes, but generally, a casserole needs a ‘binder’ to hold everything together.
You can find many 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 sub it for pasta and make big pesto spaghetti squash with 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 spaghetti squash recipe I cooked up last week!Print
Spaghetti squash is great on its own, but it makes the perfect binder for casseroles, like this new paleo spaghetti squash recipe I cooked up last week!
- 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
- 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.
- Category: Casserole
- Cuisine: Paleo
- Serving Size: ¼ dish
- Calories: 368
- Sugar: 12.1
- Fat: 13.5
- Saturated Fat: 3.2
- Trans Fat: 3
- Carbohydrates: 23.6
- Fiber: 5.6
- Protein: 34.2
- Cholesterol: 167.7
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?
Updated Recipe Image:
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.
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
With your ingredients on hand, make sure to save the recipe for dinner tonight!