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Italian Spaghetti Squash Bake
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5 from 3 votes

Italian Spaghetti Squash Casserole


  • 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
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cup tomato puree
  • 1/4 cup vegetable stock
  • 2 tbsp tomato paste
  • 1 tablespoon dried oregano
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon garlic powder
  • 1 teaspoon salt
  • pinch crushed red pepper flakes
  • sweetener to taste I used 1 drop of liquid sucralose


  • 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!