Spaghetti Squash Casserole
Do you find yourself on frequent quests to find alternatives to flour? Sometimes it can feel like our options are limited and we then find ourselves in a rut wondering what to make for dinner. Sound familiar? Well friends, flourless alternatives are actually quite abundant and with one of our favorite pasta substitutes, the Spaghetti Squash, it’s a whole new culinary world!
This seasonal vegetable, often making a strong appearance in the Fall and Winter, is a wonderful replacement for pasta. And for this week’s recipe of the week, we are all about the delicious Spaghetti Squash Casserole Recipe from SlimSanity. It’s simple to make, nutritious and very satisfying. In less than an hour, you’ll have this delightful dish prepared and ready to serve!
- 1 spaghetti squash
- 1 pound 93/7 lean ground beef
- 2 cups kale or spinach, finely diced
- 20 cherry tomatoes, halved
- 1/2 red onion, diced
- 1 tablespoon minced garlic
- 1 whole egg
- 2 teaspoons garlic powder
- 2 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 tablespoon EVOO
Instructions (makes 4 servings)
- Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
- While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
- While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to sauté red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
- Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sautéed veggies. Add meat, and egg. Mix together thoroughly.
- Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.
Try it out and let us know what you think in the comments below!