Baked Spaghetti Squash Casserole

Cheesy and delicious Baked Spaghetti Squash Casserole makes the perfect weeknight dinner that is low carb, super filling with tons of leftovers!

Ok so I am absolutely loving spaghetti squash right now.  It really is one of the most versatile vegetables to cook with and is the perfect substitute for pasta!  You may be thinking “yeah right,” but it’s true.  Hey I love pasta as much as the next person, but if I can find a healthier swap {with less carbs!} that tastes just as great I’m all for it.  Baked spaghetti squash pulls apart so easily resembling angel hair pasta and the best part is it has little to no taste so it goes great with any dish.  You may remember my recipe for spaghetti squash boats with spicy sausage that I shared a few weeks ago.  Well they have been requested SO many times by my {picky} husband that I desperately needed to change things up!

You all are going to seriously LOVE this baked spaghetti squash casserole with meat sauce!  Are you a vegetarian or not a fan of beef?  Leave it out because this homemade marinara is absolutely delicious all on its own.  Confession: I literally couldn’t stop shoving heaping spoonfuls straight to my face “taste testing” this meat sauce, it was just THAT good and when layered with spaghetti squash, cheese and topped with fresh basil this lightened-up dish makes the perfect dinner for all those hungry men, or kiddos, in your life!

OH and it’s a great way to sneak in those veggies!

Serves: 10 Servings


  • 2 ripe spaghetti squash
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground beef (95% lean)
  • 2 cups crushed tomatoes
  • 1 (8 oz) can tomato sauce
  • ½ cup low-sodium chicken broth
  • 1 tsp. Italian seasoning
  • 1 packet Stevia
  • Salt and pepper, to taste
  • 2 Tbsp Parmesan cheese, freshly grated
  • 3 Tbsp basil, chopped (divided)
  • 1 cup mozzarella cheese, shredded


  1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
  2. Bake squash in the oven for 45 minutes until tender.
  3. Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
  4. Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
  5. When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
  6. Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
  7. In a 9x13 inch baking dish, spoon 1½ cups of meat sauce into bottom and spread out evenly. Layer with ½ of the spaghetti squash then 1½ cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1½ cups) and top with mozzarella cheese.
  8. Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
  9. Top with remaining tablespoon of basil, serve and enjoy!


Serving Size: ½ cup • Calories: 200 • Fat: 8.1 g • Saturated Fat: 3.5 g • Carbs: 12 g • Fiber: 2.8 g • Protein: 18 g • Sugars: 6.3 g • WW Freestyle Points: 3

Recipe adapted from:

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