Description
This Spaghetti Squash Casserole is a hearty and comforting dish featuring tender roasted spaghetti squash combined with savory ground beef, bell peppers, and a rich marinara sauce. Topped with melted mozzarella and Parmesan cheese, this baked casserole offers a delicious, lower-carb alternative to traditional pasta bakes, perfect for family dinners or meal prep.
Ingredients
Squash and Topping
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ⅓ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley or basil (optional, for serving)
Meat Sauce
- 1 pound ground beef
- 1 cup finely chopped yellow onion
- 1 bell pepper (any color, chopped)
- 3 cloves garlic (minced)
- 25 ounce jar marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the Spaghetti Squash: Preheat your oven to 400° F. Line a rimmed baking sheet with parchment paper. Carefully slice off a small portion from both the base and stem ends of the squash to stabilize it, then cut it in half lengthwise using a sharp knife. Scoop out the seeds from each half.
- Prepare the Squash for Roasting: Drizzle the olive oil over the cut sides of the squash, rubbing it in evenly. Season generously with salt and pepper. Place the squash halves cut side down onto the prepared baking sheet.
- Roast the Squash: Roast in the oven for 30-40 minutes, until the flesh is tender but still slightly firm when pierced with a fork. Avoid overcooking to keep the squash strands al dente. Remove from oven and let cool until safe to handle.
- Shred the Squash: Using a fork, scrape the flesh of the squash to create spaghetti-like strands. Set aside and reduce the oven temperature to 375° F.
- Cook the Ground Beef: While the squash roasts, heat a large skillet over medium-high heat. Add the ground beef and cook, crumbling with a spoon, until just browned. Drain excess grease from the pan.
- Sauté Vegetables: Add the chopped onion and bell pepper to the skillet and cook for about 3 minutes until softened, stirring frequently. Add the salt, black pepper, and minced garlic and cook for an additional 30 seconds, stirring constantly.
- Add Sauce and Seasoning: Stir in the marinara sauce and Italian seasoning. Lower the heat to a simmer and cook for 5 minutes, stirring occasionally to blend flavors well.
- Combine with Spaghetti Squash: Remove the skillet from heat. Stir in the prepared spaghetti squash strands and the grated Parmesan cheese, mixing everything thoroughly to combine.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish with cooking spray. Transfer the mixture from the skillet into the baking dish, spreading it out evenly.
- Bake the Casserole: Bake in the preheated 375° F oven for 10 minutes. Then, sprinkle the shredded mozzarella cheese evenly over the top and bake for an additional 10-15 minutes until the casserole is hot and bubbly, and the cheese is melted and lightly browned.
- Serve: Garnish with chopped fresh parsley or basil if desired, and serve warm for a satisfying meal.
Notes
- Do not overcook the spaghetti squash; strands should be tender but al dente to maintain texture in the casserole.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- For added flavor, sprinkle some crushed red pepper flakes into the sauce while simmering.
- If fresh herbs are unavailable, dried parsley or basil can be used, but add them during the sauce simmering step for better flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
