This spaghetti squash casserole is hearty and comforting, but won’t weigh you down. Strands of spaghetti squash stand in for pasta–they’re tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.

Quick Info

⏱️ 105 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

512 cal • 38g protein • 14g carbs • 33g fat

Tags

[North American] • [Healthy] • [Low-Carb] • [Dinner] • [Lunch] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• Nonstick cooking spray, for greasing
• 1 medium spaghetti squash
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 1 pound ground beef
• ¼ cup tomato paste
• 1 28-ounce can of diced tomatoes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella cheese
• ½ cup torn fresh basil leaves, for serving

Instructions Preview

1. Preheat the oven to 400˚F (200°C). Grease …
2. On a cutting board, cut the spaghetti squa…
3. Bake the squash until fork-tender, about 1…

…and 7 more steps

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