Beef, Food, Meat, Pasta

Italian Spaghetti Squash Bake

Italian Spaghetti Squash Bake

Author Jenna Luchau


  • 1 spaghetti squash sliced in half and seeds scooped out
  • 2 tsp olive or avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp olive or avocado oil
  • 1 clove garlic crushed
  • 3 handfuls fresh spinach
  • 1 lb. ground beef
  • 1 cup tomato sauce no sugar added
  • 1 egg
  • 1 1/2 Tbsp Italian seasoning more to taste
  • 1/2 tsp red pepper flakes more to taste
  • 1 Tbsp garlic powder
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp salt


  1. Preheat the oven to 375 °F.
  2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
  3. Lay spaghetti squash face down in a casserole dish or cookie sheet and add enough water to cover the bottom. Bake for about 30-40 minutes until the squash easily flakes. Let cool.

  4. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
  5. While the squash is cooking, heat a skillet over medium-heat, add oil and sauté garlic.
  6. Add the ground beef and cook through.
  7. Add the spinach to the mixture and sauté until wilted.
  8. Add the beef/spinach/garlic mixture, tomato sauce, egg and spices to the bowl with the spaghetti squash. Mix until well combined.
  9. Transfer entire mixture to a baking dish.
  10. Sprinkle with red pepper flakes, depending on how spice you like it.
  11. Bake at 375 °F for 10 minutes. Finish off by switching to broil on high for 3-5 minutes.
  12. Serve warm!

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