Spaghetti Squash Casserole
A hearty spaghetti squash casserole features layers of tender squash with a simple tomato and ground beef sauce, topped with melted cheese.
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Instructions
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Preheat oven to 425 F and line a baking sheet with parchment.
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Scoop seeds from squash rings, arrange on the sheet, brush with 2 tbsp olive oil, season with 1/2 tsp pepper and 1 tsp salt, then bake for 40 minutes until tender.
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While squash bakes, heat remaining 2 tbsp olive oil in a Dutch oven over medium heat. Add chopped garlic and onion; cook, stirring, for 8 minutes until tender.
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Increase heat to medium-high, add 1 lb ground beef, and cook, breaking up meat, for 6 minutes until no longer pink.
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Stir in 2 tbsp tomato paste and cook for 1 minute until browned.
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Add 1 (28-ounce) can whole tomatoes, 1 tsp oregano, 1 tsp fennel seeds (if using), 1/2 tsp crushed red pepper, and remaining 1/2 tsp salt. Break up tomatoes, bring to a simmer over medium, and cook, stirring occasionally, for 20-25 minutes until thickened.
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Remove squash, let cool 5 minutes, then reduce oven to 400 F. Shred squash into noodle-like strands, discarding skins.
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Add shredded squash to the sauce and stir to coat.
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Transfer squash mixture to an ungreased 13x9-inch baking dish. Sprinkle with 1 cup mozzarella and 1/4 cup parmesan.
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Bake for 20-25 minutes until cheese is golden. Remove, let sit 5 minutes, then garnish with fresh basil before serving.