Spaghetti Squash Casserole

Spaghetti Squash Casserole is cozy, hearty, and made with real ingredients. It has all the flavor of a classic pasta bake, but with a lot fewer carbs. You won't miss the pasta!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Servings: 6 servings

Calories: 322 kcal per serving

Ingredients

2 pounds - spaghetti squash
1 tbsp - olive oil
1 lb - lean ground beef
1 - onion
8 ounces - baby bella mushrooms
3 cloves - garlic
2 tablespoons - tomato paste
1 tsp - Italian seasoning
15 ounces - tomato sauce
15 ounces - fire roasted diced tomatoes
1 tbsp - balsamic vinegar
salt and pepper
1 ½ cups - mozzarella cheese
parsley

Instructions

Allow the squash to cool slightly, then shred with a fork and place in a bowl. You will have roughly 3 cups of spaghetti squash. You can also cook the squash up to a few days in advance to make this recipe go quickly on busy weeknights. Drain the squash well as needed prior to adding it to the casserole mixture.
Preheat the oven to 400 degrees. Heat the olive oil in a large oven proof skillet over medium heat. Add the ground beef and break up into chunks. Cook about 2 minutes, then add the onions and mushrooms and cook until the mushrooms have released their liquid. Add the garlic, herbs and tomato paste and cook 30 seconds longer.
Add the tomato sauce, diced tomatoes and balsamic vinegar and bring to a boil. Reduce the heat to medium low and cook for 5 minutes. Remove from heat and season with salt and pepper to taste.
Stir in the 3 cups of cooked spaghetti squash and top with the grated cheese. Bake for 20 minutes or until bubbly and the top is golden brown. Remove from heat, let stand for 5 minutes, then serve. Garnish with parsley as desired and enjoy!

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