Baked Spaghetti Squash Casserole
Serves: 10 Servings
  • 2 ripe spaghetti squash
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground beef (95% lean)
  • 2 cups crushed tomatoes
  • 1 (8 oz) can tomato sauce
  • ½ cup low-sodium chicken broth
  • 1 tsp. Italian seasoning
  • 1 packet Stevia
  • Salt and pepper, to taste
  • 2 Tbsp Parmesan cheese, freshly grated
  • 3 Tbsp basil, chopped (divided)
  • 1 cup mozzarella cheese, shredded
  1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
  2. Bake squash in the oven for 45 minutes until tender.
  3. Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
  4. Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
  5. When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
  6. Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
  7. In a 9x13 inch baking dish, spoon 1½ cups of meat sauce into bottom and spread out evenly. Layer with ½ of the spaghetti squash then 1½ cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1½ cups) and top with mozzarella cheese.
  8. Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
  9. Top with remaining tablespoon of basil, serve and enjoy!
Nutritional Information
Serving Size: ½ cup • Calories: 200 • Fat: 8.1 g • Saturated Fat: 3.5 g • Carbs: 12 g • Fiber: 2.8 g • Protein: 18 g • Sugars: 6.3 g • WW Freestyle Points: 3
Recipe by Eat Yourself Skinny at