Spaghetti Squash Bake Recipe

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Spaghetti Squash Bake

Cara Noyes


This is tasty, low calorie, and delicious! Even my 2-year-old niece loved it!

☆☆☆☆☆ 0 votes
35 Min
1 Hr 20 Min


1 large
spaghetti squash
1 lb
ground beef or ground venison
1 can(s)
ro-tel (hot) diced tomatoes with green chilis
5 clove
1 large
sweet onion, diced
1/2 c
fresh basil, chopped
2 tsp
onion powder
1 tsp
salt and pepper
1 c
shredded cheddar cheese
1/2 c
shredded colby jack cheese
parmesan cheese, grated
1 jar(s)
pasta sauce
1 Tbsp
olive oil, extra virgin


1Bake spaghetti squash for 1 hour at 350 degrees F. Be sure to pierce in several places before baking
2Brown ground beef (or venison) along with basic onion and garlic. Add onion powder, jar of pasta sauce, and Ro-tel tomatoes
3Cut squash in half and remove seeds. Shred with a fork to get spaghetti strands. Place in a large mixing bowl and add 1 T olive oil to coat.
4Place half of ground beef mixture in bottom of a 9-12 baking dish. Tope with spaghetti squash strands and cheddar cheese.
5Place remaining ground beef mixture atop squash then top with remaining cheese.
6Bake for 20 minutes at 350 or until cheese is bubbly. Enjoy topped with fresh parmesan if you wish.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tags: For Kids, Healthy