Layered Italian Spaghetti Squash Bake | Day 18 of #30DaysOfBlogging

Spaghetti squash is one of my favorite ingredients to use in casseroles.

Yesterday, I shared my instructions for how to cook spaghetti squash, and you'll be able to put that squash to use in today's casserole recipe. I grew up eating casseroles for dinner almost every night - it's an efficient way to feed a family, and the leftovers usually reheat well. However, most casseroles aren't what you would consider "healthy." It can be hard to find good casserole recipes that still fit in with a health-conscious diet.

Whether you're cutting carbs, just trying something new, or want to introduce more plant-based foods into your diet, spaghetti squash is a great alternative that makes that switch simple. If you'd like to know the benefits of eating spaghetti squash or simply want to know if it's actually any good, check out the links I provided.

Otherwise, give this recipe a try on a busy weeknight and see if it passes the test with your family. You just might trick them into loving it!

 

 

Layered Italian Spaghetti Squash Bake

Ingredients

• 1 spaghetti squash, cooked and shredded (see this recipe for directions)
• 1 1/2 - 2 lb ground beef
• 1 onion, diced
• 2 bell peppers, diced
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato paste (12 oz)
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 1/2 tsp garlic powder
• 1 T Italian seasoning
• 1 tsp parsley
• 1 tsp oregano
• 1 bag shredded parmesan or mozzarella cheese (8 oz)

Directions

1. Prepare spaghetti squash according to these directions and set aside.
2. Preheat oven to 350° F.
3. In a large skillet over medium heat, brown ground beef, onion and bell peppers until cooked through. Drain off excess fat.
4. Return to heat. Stir in diced tomatoes & tomato paste.
5. Season mixture with salt, pepper, Italian seasoning, garlic powder, parsley and oregano. Stir well and remove from heat.
6. In a 9x13 baking dish, spread 1/3 sauce mix across the bottom of the pan.
7. Layer 1/2 spaghetti squash over sauce.
8. Top with 1/3 of shredded cheese.
9. Repeat another 1/3 sauce, 1/2 squash, and 1/3 cheese layers.
10. Top with remaining sauce and cheese layers.
11. Cover pan with foil and bake for 30 minutes.
12. Remove foil and bake for another 15 minutes or until cheese melts.

 

Bon appétit!