Name: Spaghetti Squash Casserole
Prep time: 25 min
Total time: 40 min
Ingredients: 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed; 2 tablespoons water; 1 pound lean ground beef; 1 medium shallot, sliced; 2 cloves garlic, minced; 1.5 teaspoons Italian seasoning; 0.5 teaspoon plus 1/8 teaspoon salt; 0.5 teaspoon ground pepper; 1 (28 ounce) can no-salt-added crushed tomatoes; 1 cup shredded fontina cheese; Fresh basil for garnish

Spaghetti Squash Casserole

3.8

(9)

9 Reviews

Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.

Devon O'Brien

Updated on September 14, 2020

Prep Time:

25 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity High Calcium Low Added Sugars Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
2 tablespoons water
1 pound lean ground beef
1 medium shallot, sliced
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
½ teaspoon plus 1/8 teaspoon salt
½ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
1 cup shredded fontina cheese
Fresh basil for garnish

Directions

Preheat oven to 400 degrees F.
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.

Nutrition Facts (per serving)

470	Calories
20g	Fat
28g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 470
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 7g	25%
Total Sugars 13g
Protein 43g	86%
Total Fat 20g	25%
Saturated Fat 9g	47%
Cholesterol 118mg	39%
Vitamin A 2324IU	46%
Vitamin C 24mg	26%
Folate 31mcg	8%
Sodium 719mg	31%
Calcium 227mg	17%
Iron 8mg	42%
Magnesium 60mg	14%
Potassium 1299mg	28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.