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Spaghetti Squash and Ground Beef Casserole is a hearty, low-carb dish that's perfect for weeknight dinners. Imagine tender strands of spaghetti squash mingling with savory ground beef, all smothered in rich marinara sauce and gooey mozzarella cheese. It's a comforting, flavorful meal that’s easy to prepare and sure to satisfy. Let's dive into this delicious recipe!
The name of the recipe: Spaghetti Squash and Ground Beef Casserole Recipe
Ingredients:
- 1 large spaghetti squash
- 1 lb ground beef
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 30-40 minutes, until tender.
- While the squash is baking, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat.
- Add the marinara sauce, italian seasoning, salt, and pepper to the skillet with the beef. Stir to combine and let it simmer for a few minutes.
- Once the squash is done, use a fork to scrape out the strands into a large bowl. Add the beef mixture and half of the mozzarella cheese. Mix well.
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
H2: What you will need to make Spaghetti Squash and Ground Beef Casserole
- Spaghetti squash: Provides a low-carb, gluten-free base that mimics pasta, adding a unique texture and mild flavor to the casserole.
- Ground beef: Adds protein and a rich, savory taste that complements the squash and sauce, making the dish hearty.
- Marinara sauce: Brings a tangy, tomato-based flavor that ties all the ingredients together, adding moisture and depth.
- Mozzarella cheese: Melts beautifully on top, creating a gooey, cheesy layer that enhances the overall flavor and texture.
- Italian seasoning: Infuses the dish with a blend of herbs, adding aromatic and savory notes that elevate the casserole.
Read more: Italian Spaghetti Squash Casserole Recipe
Tools and Instruments Required
- Baking sheet: Needed to roast the spaghetti squash, ensuring it becomes tender and easy to scrape into strands.
- Skillet: Used to brown the ground beef and mix it with marinara sauce and seasonings.
- Fork: Essential for scraping the cooked spaghetti squash into strands.
- Large bowl: Combines the spaghetti squash strands with the beef mixture and cheese.
- Baking dish: Holds the final mixture for the second baking, allowing the cheese to melt and bubble.
Spaghetti Squash and Ground Beef Casserole
A hearty and healthy casserole made with spaghetti squash and ground beef, perfect for a family dinner.
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Equipment
- Oven
- Baking Dish
- Skillet
Ingredients:
Main Ingredients
- 1 large spaghetti squash
- 1 lb ground beef
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
Read more: Vegetarian Spaghetti Squash Casserole Recipe
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 30-40 minutes, until tender.
- While the squash is baking, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat.
- Add the marinara sauce, Italian seasoning, salt, and pepper to the skillet with the ground beef. Stir to combine and let it simmer for a few minutes.
- Once the squash is done, use a fork to scrape out the strands into a large bowl. Add the beef mixture and half of the mozzarella cheese. Mix well.
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
You can add more vegetables like bell peppers or spinach for extra nutrition.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Mexican Spaghetti Squash Casserole Recipe
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the spaghetti squash and ground beef mixture as directed.
- Assemble the casserole but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps.
- Wrap the unbaked casserole in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Did you know? Using spaghetti squash instead of traditional pasta not only cuts down on carbs but also adds a subtle sweetness to the casserole.
Frequently Asked Questions
FAQ:
How do I know when the spaghetti squash is done?
The squash is ready when you can easily pierce it with a fork and the strands pull away from the skin.
Can I use a different type of cheese?
Sure, you can substitute mozzarella with cheddar, parmesan, or any cheese you prefer.
Can I make this casserole ahead of time?
Yes, prepare it up to the baking step, then refrigerate. Bake when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it after baking. Thaw in the fridge overnight and reheat in the oven.
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