Whole30 Spaghetti Casserole
Discover a wholesome twist on comfort food with this Whole30 Spaghetti Casserole, a nutritious, paleo-friendly option perfect for busy weeknights or family dinners. Crafted using roasted spaghetti squash as a low-carb substitute for pasta, this casserole is brimming with vibrant flavors from a hearty blend of ground beef or turkey, zucchini, mushrooms, and a rich tomato-based sauce made with no added sugar. Seasoned with Italian herbs, garlic, and a hint of red pepper flakes, every bite is bold and satisfying. The simple prep involves baking the squash to tender perfection, combining it with the savory meat sauce, and finishing the dish in the oven for a bubbling and flavorful feast. Garnish with fresh parsley or basil for an elegant touch. Gluten-free, dairy-free, and packed with veggies, this crowd-pleasing casserole is a healthy way to indulge in a classic with a Whole30-approved spin!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 pound ground beef or ground turkey
- 1 medium, diced zucchini
- 1 cup, diced mushrooms
- 1 28-ounce can crushed tomatoes (no added sugar)
- 2 tablespoons tomato paste (no added sugar)
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley or basil (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the cut sides and season with a pinch of salt and pepper.
Place the squash cut-side down on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the flesh is tender and pulls away easily into strands with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula, about 5-6 minutes. Drain any excess fat if necessary.
Stir in the zucchini and mushrooms, cooking for 3-4 minutes until slightly softened.
Add the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well to combine. Lower the heat and simmer the sauce for 10-15 minutes, stirring occasionally.
Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands into a large mixing bowl. Discard the squash skin.
Gently fold the spaghetti squash strands into the skillet with the meat sauce until evenly combined.
Transfer the mixture into a 9x13-inch baking dish, smoothing it out into an even layer.
Bake the casserole in the oven (still at 400°F) for 15 minutes, or until heated through and slightly bubbly.
Garnish with freshly chopped parsley or basil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 6437 mg | 280% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 56.9 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4168 mg | 89% | |
*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.
