Paleo Spaghetti Squash and Ground Beef Casserole
A hearty, plant-based Paleo casserole made with spaghetti squash, savory vegan ground “beef,” and rich tomato sauce—baked to bubbly, golden perfection.
Ingredients
- 1 large spaghetti squash about 3 lbs
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 ½ cups vegan ground beef substitute
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 ½ cups tomato sauce no added sugar
- 1/4 cup fresh basil chopped (optional)
- 1/3 cup nutritional yeast for cheesy vibes
Instructions
- Preheat oven to 400°F. Cut spaghetti squash lengthwise, scoop seeds, and place cut-side down on a baking sheet.
- Roast for 30 minutes until tender. Cool slightly, then scrape out strands using a fork.
- While squash roasts, heat olive oil in a skillet over medium. Sauté onions 3 minutes, then add garlic and cook 1 more minute.
- Add vegan ground beef, oregano, paprika, salt, and pepper. Cook 6 minutes until browned and fragrant.
- Stir in tomato sauce. Simmer 5 minutes, then turn off heat.
- In a casserole dish, layer squash strands evenly. Top with the “beef” sauce mixture.
- Sprinkle with nutritional yeast and basil, if using.
- Bake at 375°F for 20 minutes until bubbly and golden.
- Let it cool for 5 minutes before slicing.
- Serve hot with sass and a side of smugness.
Notes
📊 Nutritional Values (per serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
💪 Vitamins & Minerals (per serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Iron: 12%
- Potassium: 18%
- Vitamin B6: 10%
💁♀️ Tips to Elevate the Flavor
- Add a splash of balsamic vinegar to the sauce for depth.
- Use roasted garlic instead of raw for sweetness.
- Sprinkle crushed red pepper for a gentle kick.
- Top with dairy-free mozzarella for melty drama.
- Serve with a green salad so it feels like balance.