Spaghetti Squash Casserole

Recipe by My Heart Beets

My favorite season is here which means I’ll be cooking squash-and-pumpkin everything for the next three months. I’m so excited. I just can’t hide it… seriously, squash makes me so happy. This spaghetti squash casserole made with ground beef is the absolute perfect way to welcome the season. It’s super easy to make and if… Read More

Ingredients

• 1 spaghetti squash
• 1 tablespoon avocado oil
• 1 red onion (chopped)
• 1 serrano pepper (minced)
• 5 large garlic cloves (minced)
• 1 pound grassfed ground beef
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon fresh thyme (finely chopped)
• ½ teaspoon turmeric powder
• ½ teaspoon chili powder
• ¼ teaspoon crushed red pepper flakes
• salt and pepper, adjust to taste (be sure to season well)
• 1 green bell pepper (chopped)
• 1 (14.5 ounce) can organic diced tomatoes (drained)
• 1 egg, whisked
• green onion, garnish

Method

1. Preheat oven to 375.
2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
3. Place squash cut side down in a baking dish.
4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
5. In a pan, add oil on medium heat and then add the onion, serrano pepper and a pinch of salt.
6. Once onions turns translucent, add garlic and after a couples minutes add the ground beef and spices. Continue cooking until the beef is done.
7. Preheat oven to 350 degrees.
8. Combine the cooked beef, spaghetti squash strands, green bell pepper and the diced tomatoes.
9. Add the whisked egg to the mixture, combine well and pour into a casserole dish.
10. Bake the casserole at 350 degrees for 30-40 minutes or until golden on top.

View the recipe instructions at My Heart Beets