Low Carb Beef and Cheesy Spaghetti Squash Bake!

"This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Leslie photo by Leslie
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
  • Add hamburger and cook until no pink remains.
  • Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
  • While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
  • Be sure to cut around the edge so you don't cut into the squash itself.
  • Place face down in microwaveable casserole dish, add 1 inch of water and cover.
  • Microwave on high for approx 10 minutes, or until it begins to soften.
  • (Alternately, you can cook the same way in the oven for 30 min).
  • Let cool and carefully remove inside of squash with fork or spoon.
  • It will look a lot like cooked spaghetti and come out in strands.
  • Let squash strands drain well.
  • Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
  • Bake, uncovered, for 15 mins or until browned slightly.
  • Top with parmesan and season with salt and pepper to taste when serving.

Questions & Replies

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Reviews

  1. Laurie H.
    A diamond (or at least ruby), but VERY rough. First: I do not think this needs any cheese, certainly no cheddar. And you can use any ground poultry or sausage instead of beef.<br/><br/>Directions for cooking the squash are too vague AND too complex. IGNORE STEPS 6-9 AND 12. Here's what you do instead: Use a 3.5 to 4 pound spaghetti squash. When you first walk in the kitchen, puncture it 4 times with a small but sturdy knife (careful wiggling it out), and stick it straight on the oven rack at 375-400. It will be done in around an hour, while you do steps 2-4 and maybe other tasks.<br/><br/>I also recommend in Step 11 that you (A) give the strands a few snips with kitchen shears right in the bowl/pan ; and (B) save out a small container of the squash for another use, until you decide if you want/need it all in this casserole.<br/><br/>There -- probably worth re-posting the recipe!
     
  2. yogiclarebear
    This is a good recipe. I would have liked to have a solid measurement for spaghetti squash, as "large" can really be relative. I cooked a few squash just to be sure to have enough to mix in. I added mushrooms in place of celery.
     
  3. Mrs. Hughes
    This is absolutely delicious and I'm SO glad you posted it! We sometimes grow spaghetti squash in our garden and thus have tried several recipes using spaghetti squash. This is, by far, the best one yet! Thanks!!!
     
  4. Mustang Sally 54269
    Quick, easy & very tasty. I've been on a squash kick lately & especially love spaghetti squash incorporated into easy everyday meals. Increased the beef 1/4 lb & 1 more garlic clove. I'm not a fan of microwave cooking so I did squash in oven @ 375 F for 30-40 mins instead. I only had 1/2 squash which still worked ok but I think I'd prefer as it's written. Great low carb recipe, thanks for sharing.
     
  5. Susan F.
    If following the recipe, the best you can hope for is a VERY, VERY bland meal. I added extra garlic, a bunch of salt, and crushed red pepper in hope to add flavor. It STILL didn't have any. I could probably take the basics of this recipe and completely rewrite it, but the effort isn't worth it. Skip this. Try something else.
     
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Tweaks

  1. Julie Callahan
    I agree with above on needing better squash directions. I also used ground turkey instead of beef, which doesn't have a lot of flavor, so I added some taco seasoning, taco sauce, and mexican mix cheese. Husband loved it and didn't question what that funny spaghetti was! Great way to get a lot of veggies in!
     
  2. Laurie H.
    A diamond (or at least ruby), but VERY rough. First: I do not think this needs any cheese, certainly no cheddar. And you can use any ground poultry or sausage instead of beef.<br/><br/>Directions for cooking the squash are too vague AND too complex. IGNORE STEPS 6-9 AND 12. Here's what you do instead: Use a 3.5 to 4 pound spaghetti squash. When you first walk in the kitchen, puncture it 4 times with a small but sturdy knife (careful wiggling it out), and stick it straight on the oven rack at 375-400. It will be done in around an hour, while you do steps 2-4 and maybe other tasks.<br/><br/>I also recommend in Step 11 that you (A) give the strands a few snips with kitchen shears right in the bowl/pan ; and (B) save out a small container of the squash for another use, until you decide if you want/need it all in this casserole.<br/><br/>There -- probably worth re-posting the recipe!
     
  3. Aeshna
    I've substituted the ketchup with some red wine and added a tablespoonful of mediterranean herbs. Delicious!
     

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