Spaghetti Squash Casserole (Gluten Free, Grain Free, Paleo)

This is an easy, tasty recipe that you could easily double in order to freeze one batch. It is grain free and very filling! Feel free to play around with the ingredients to suit your tastes.

Spaghetti Squash Casserole:

Spaghetti Squash Casserole (Gluten Free, Grain Free, Paleo)
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  1. 1 large spaghetti squash
  2. 2 lbs ground beef, ground turkey, or ground lamb
  3. 1 tablespoon fresh cilantro, finely chopped (can substitute freeze dried cilantro)
  4. 1 cup shredded Monterrey jack cheese
  5. 1 cup grated Parmesan cheese
  6. 2 cups pasta sauce (see recipe below). Can substitute with your favorite sauce.
  7. 2 tablespoons + ¼ cup coconut oil, melted. (Olive oil works fine too)
  1. Preheat oven to 350 degrees; cut the spaghetti squash in half and remove the seeds and pulp. Place the squash cut side down on a baking sheet and bake for 30 minutes. You want the squash to be soft but not cooked all the way through. Once the squash is soft, scoop it out of its shell and toss with the ¼ cup of coconut oil.
  2. While the squash is cooking, add 2 tablespoons of coconut oil to a large frying pan and melt over medium heat. Brown the 2 pounds of ground beef/turkey/lamb. Allow to rest for 10 minutes.
  3. Mix the cheeses together.
  4. To assemble casserole: Use a medium sized casserole dish and layer half of the squash, then all of the browned meat, sprinkle with the chopped cilantro, pour half of the sauce over the top, and half of the cheese. Add the remaining half of the squash, the remaining half of the sauce, and the remaining half of the cheese. Cover and cook for 30 minutes at 350 degrees. Uncover and cook another 15 minutes, until the cheese is bubbly and slightly browned around the edge. Let rest for 5 minutes before serving.
  5. Serve with your favorite bread.
Hybrid Rasta Mama

Optional Homemade Pasta Sauce Recipe:

Homemade Pasta Sauce
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  1. 1 tablespoon butter
  2. 8 small tomatoes, diced
  3. ¼ cup chopped fresh basil
  4. ¼ cup chopped fresh oregano
  5. 1 teaspoon coconut oil (or olive oil)
  6. 2 teaspoons fresh garlic, minced
  7. salt and ground black pepper to taste
  8. 1 tablespoon coconut flour (or your favorite flour)
  9. 1/4 cup water
  10. 1 clove garlic, grated
  1. Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes.
  2. Add the basil, oregano, coconut oil, garlic, salt, and pepper.
  3. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes.
  4. Stir the water through the mixture to break up any lumps of the flour.
  5. Mix the garlic into the sauce and simmer another 5-10 minutes.
Hybrid Rasta Mama



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  1. oh yummy! i used to use this squash as pasta for lots of dishes…i’m not sure i can find it here so this one might have to wait! boo! thanks mama

  2. This looks awesome! I wonder if I could pass this… as in, would my hubby realize he was eating a vegetable. 😛

  3. Ronda Combs says:

    This looks really yummy

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