I adore spaghetti squash. I can always find a way to make a main dish out of it although I usually like to just thrown some butter on it and call it a side dish.
When I make this spaghetti squash casserole as a main dish, I basically stick with the dish my family loves. So today, I am sharing that with you.
This is an easy, tasty grain free spaghetti squash casserole recipe that you could easily double in order to freeze one batch.
It is very filling, especially if you add the optional pasta sauce!
Feel free to play around with the ingredients to suit your tastes. Spice it up to add a little kick. Thrown in some immune boosting herbs. Its easy to adapt this recipe.
Spaghetti Squash Casserole
This spaghetti squash casserole is a seasonal favorite but tastes great all year! You can tinker with the recipe to make it lighter fare or a hearty meal.
- 1 large spaghetti squash
- 2 lbs ground beef, ground turkey, or ground lamb
- 1 tablespoon fresh cilantro, finely chopped (can substitute freeze dried cilantro)
- 1 cup shredded Monterrey jack cheese
- 1 cup grated Parmesan cheese
- 2 cups pasta sauce (see recipe below). Can substitute with your favorite sauce.
- 2 tablespoons + ¼ cup coconut oil, melted. (Olive oil works fine too)
- 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.
- 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.
- Mix the cheeses together.
- 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.
- Serve with your favorite bread.
Optional Homemade Pasta Sauce Recipe
I put this pasta sauce on all kinds of things! It turns this spaghetti squash casserole into a much heartier meals. Enjoy!
Homemade Pasta Sauce
This fresh made light pasta sauce makes a great edition to the spaghetti squash casserole.
- 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.
- Add the basil, oregano, coconut oil, garlic, salt, and pepper.
- Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes.
- Stir the water through the mixture to break up any lumps of the flour.
- Mix the garlic into the sauce and simmer another 5-10 minutes.