Paleo Spaghetti Casserole
Indulge in the comforting flavors of this Paleo Spaghetti Casserole, a wholesome and hearty dish that’s perfect for satisfying cravings while sticking to a clean eating lifestyle. Featuring tender roasted spaghetti squash as a grain-free pasta alternative, this casserole is layered with savory ground beef, aromatic garlic and onions, and a rich tomato-based sauce infused with Italian spices. A creamy blend of full-fat coconut milk and eggs forms a luscious topping, creating a golden, casserole-style dish that’s both dairy-free and gluten-free. Ready in just 20 minutes of prep time and baked to perfection, this high-protein, low-carb meal serves as a delicious centerpiece for family dinners or meal prep. Garnished with fresh parsley, it’s as impressive visually as it is nutritionally balanced. Perfect for paleo enthusiasts and anyone seeking a wholesome twist on classic spaghetti casserole!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium spaghetti squash
- 1 pound ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut milk (full-fat, canned)
- 2 large eggs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet.
Roast the spaghetti squash in the oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and set aside to cool slightly.
While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat if needed.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, or until the onion is soft and translucent.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally. Remove from heat.
In a small bowl, whisk together the coconut milk and eggs until completely combined.
Using a fork, scrape the flesh of the roasted spaghetti squash into strands. Layer the squash evenly in the bottom of a 9x13-inch casserole dish.
Pour the ground beef and tomato sauce mixture over the spaghetti squash, spreading it out into an even layer.
Pour the coconut milk and egg mixture over the top of the casserole, ensuring it covers the surface evenly.
Bake the casserole in the oven at 375°F (190°C) for 25-30 minutes, or until the topping is set and lightly golden.
Let the casserole cool for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 85.0 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 794 mg | 61% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6085 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
