Spaghetti Squash Paleo Casserole

Spaghetti Squash Paleo Casserole Spaghetti Squash Paleo Casserole

Now there is not a whole heck of a lot of paleo friendly binders for casseroles. Most traditional binders for casseroles are cream sauces, creamy canned soups, heavy creamer/milk, however, spaghetti squash makes the perfect binder for casseroles. More vegetables, ones of your choosing can be added to this casserole for a personal touch. To add nice touch to this spaghetti squash paleo casserole before baking it tossing a few handfuls of Italian seasoned paleo bread crumbs on top, for a delicious crumbly and crunchy crust.


1 spaghetti squash
1 lb lean ground beef
½ cup spinach, finely diced
20 cherry tomatoes, halved
½ red onion, diced
1 tbsp garlic, minced
1 egg, large
2 tsp garlic powder
2 tsp oregano
1 tsp onion powder
½ tbsp coconut oil, melted or extra virgin olive oil
Italian Seasoned Paleo Bread Crumbs


  1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
  2. While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
  3. While your squash and beef are cooking, prepare vegetables. In a large sauce pan, heat coconut oil and begin to saute red onion, tomatoes, and garlic. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
  4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
  5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.
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