Spaghetti Squash Casserole
Spaghetti squash casserole is a lower-carb alternative to a traditional spaghetti casserole. Learn how to make this healthy recipe for dinner.
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- Prep time
- 12 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
- 2 tablespoons water
- 1 pound lean ground beef
- 1 medium shallot, sliced
- 2 cloves garlic, minced
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon plus 1/8 teaspoon salt
- 0.5 teaspoon ground pepper
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 1 cup shredded fontina cheese
- Fresh basil for garnish
Instructions
- 1
Preheat oven to 400°F.
- 2
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)
- 3
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
- 4
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.