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    Italian Spaghetti Squash Casserole

    Aug 28, 2016 · Modified: Dec 3, 2020 · This post may contain affiliate links · 1 Comment

    8323 shares

    “This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.”

    Spaghetti Squash Casserole is not something that I remember eating in my youth. In fact, I didn't know what a spaghetti squash was until I was just entering my college days. Man had I been missing out.

    While I did grow up in an Italian-American family, lasagna was a dish that I always looked forward to. We didn't have it very often, but when we did... we did. I remember my mother always making 4 or 5 pans of the Italian dinner and sharing some with family, freezing some, eating some (or a lot...).

    Naturally, when I started eating according to a Keto diet, I knew I had to make a low carb and high fat version of this lasagna! Layers of fatty meats, creamy cheeses and slightly crisp spaghetti squash create a dish that will be a hit for the whole family. This is my Italian Spaghetti Squash Casserole.

    This recipe is a great base for others as well. Instead of ground beef, try using turkey and Mexican seasonings for a different flavor profile.

    Italian Spaghetti Squash Bake

    Italian Spaghetti Squash Casserole

    5 from 3 votes
    Print Recipe Pin Recipe
    Servings 0

    Ingredients
      

    • 2 cups steamed spaghetti squash
    • 1 pound ground beef
    • 1 pound ground Italian sausage
    • 2 cups mozzarella cheese reserve 1 cup for topping
    • 2 oz sliced pepperoni approx 32 slices
    • ½ cup grated parmesan cheese
    • 1 ½ cup tomato puree
    • ¼ cup vegetable stock
    • 2 tablespoon tomato paste
    • 1 tablespoon dried oregano
    • ½ tablespoon black pepper
    • ½ tablespoon dried basil
    • ½ tablespoon garlic powder
    • 1 teaspoon salt
    • pinch crushed red pepper flakes
    • sweetener to taste I used 1 drop of liquid sucralose

    Instructions
     

    • In a large skillet, start browning ground beef and Italian sausage on medium-high heat, breaking meat into smaller pieces with wooden spoon. Drain excess fat.
    • Add in salt, pepper, garlic powder, red pepper flakes and stir until meat is cooked through.
    • Add in tomato paste and vegetable stock and mix until evenly incorporated.
    • Preheat oven to 375 degrees F.
    • Add in tomato puree, sweetener, dried oregano and basil. Let cook and stir occasionally for about 10 minutes.
    • Add in spaghetti squash and stir until incorporated.
    • In a medium sized casserole dish, spread out half of the mixture on the bottom of the pan.
    • On top, layer the mozzarella, parmesan and half of the pepperoni.
    • Add remaining squash and meat mixture on top.
    • Top with remaining pepperoni and reserved mozzarella.
    • Cover with foil and place into oven for 45 minutes.
    • Take out of oven and remove foil.
    • Change oven temperature to broil.
    • Place back into oven until cheese is bubbly and golden brown. Usually 2-5 minutes.
    • Remove from oven and let rest for at least 10 minutes.
    • Enjoy!
    Tried this recipe?Tag @nobunplease or #nobunplease on Instagram!

    Another beautiful thing about this recipe is that it reheats and stores well. It's also a great dish to prepare ahead, keep in the refrigerator and bake off when you're ready to eat!

    What are you waiting for? Give my Italian Spaghetti Squash Casserole a try!

    What's your favorite make ahead meal that gets you through the week? Share below!

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    Comments

    1. KR

      May 20, 2019 at 12:30 pm

      Would really appreciate the marcros info!

      Reply

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