Italian Beef Casserole
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Italian Beef Casserole

Submitted by: Kathy

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 4

Satisfy cravings for Italian foods with spaghetti squash, raw cheese, delicious herbs, and tomatoes.


  • 1/2 lrg. squash, spaghetti, fresh, organic
  • 1 lbs. beef, ground, free-range or grass-fed, organic
  • 4 oz. cheese, parmesan, raw, organic
  • 1/2 c. mushrooms, white, organic
  • 1/2 c. tomatoes, red, fresh, organic
  • 1/4 c. onion, any type, organic
  • 1/4 c. bell pepper, green, fresh, organic
  • 1 c. tomato sauce, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • Italian herbs or seasoning, organic to taste


Preheat the oven to 350°F. Cook the squash while you get started with the sauce, so it will be hot when you assemble the dish. Shred the cheese if needed and set aside.

Sauté chopped vegetables and mushrooms in the olive oil. Add the meat to the vegetables and cook thoroughly. Add the seasonings to taste.

Remove seeds from squash. Then scrape out the "spaghetti" strands and layer them on the bottom of a 2-quart casserole dish. Cover the squash with the meat and vegetables. Sprinkle the cheese over the top. Bake for about 15 minutes, until bubbly and cheese is melted.