Spaghetti Squash Casserole
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Spaghetti Squash Casserole

Submitted by: Linda Stafford

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Servings: 8

This dish reminds me of the American Chop Suey my mom used to make. Very tasty, and filling!


  • 1 med. squash, spaghetti, fresh, organic
  • 1/2 c. water, purified
  • 1 clove garlic, fresh, organic
  • 1 c. tomatoes, diced, canned, organic
  • 1/2 tsp. oregano, dried, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/8 tsp. black pepper, ground, organic
  • 1 c. cheese, shredded, any type, raw, organic
  • 1 tbs. parsley, fresh, organic
  • 1 lbs. beef, ground, free-range or grass-fed, organic
  • 1/2 c. onion, any type, organic
  • 1/2 c. bell pepper, red, fresh, organic


Cut squash in half lengthwise, and scoop out seeds. Place with cut side down in a baking dish, and add water. Cover and bake at 375ºF for 20-30 minutes, until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork.

In a skillet, cook ground beef, chopped onion, chopped red pepper, and minced garlic until meat is browned and the vegetables are tender. Drain, add diced tomatoes, oregano, sea salt, pepper, and cooked squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1 1/2-quart baking dish. Bake uncovered at 350ºF for 25 minutes. Remove from oven and sprinkle with shredded cheese and chopped parsley; let stand until cheese melts.