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Home » Dietary Preference » Gluten-Free » Veggie-Loaded Spaghetti Squash Bake {Whole30, Paleo}

Veggie-Loaded Spaghetti Squash Bake {Whole30, Paleo}

By Taesha Butler August 22, 2017 (Updated March 24, 2022) 3 Comments

Servings5 -6
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Jump to Recipe
5 from 1 vote

If you are looking for a dish that brings a boatload of veggies, protein and flavor to the dinner table, then Veggie-Loaded Spaghetti Squash Bake will be the bee’s knees in your book. Paleo, dairy-free, Whole30 compliant and a deliciously complete meal… all in one dish!

Veggie-Loaded Spaghetti Squash Bake served in a white bowl

Spaghetti squash pie? Yes please!

Did you grow up eating spaghetti pie as a kid? I don’t recall them showing up in my own childhood kitchen, but I do remember many friends from my youth talking about them with hearts dancing in their eyes….and I always found the concept of a spaghetti pie quite intriguing.  All of the wonders of spaghetti and meatballs morphed into casserole form. So interesting.

The curiosity of spaghetti pies never quite went away.

Fast forward to now…and I still haven’t made an ACTUAL spaghetti pie…. but I still kind of wanted to….but, just healthier. And with veggies. A lot of them. Like, mostly veggies! And, so thats what I did. And I ended up with Veggie-Loaded Spaghetti Squash Bake.

The best way to have spaghetti squash

Okay, so its totally not a pie…because I had way WAY too much veggie goodness in this casserole to fit into a pie dish…so a bake it became. And I am not sorry. Because while this Veggie-Loaded Spaghetti Squash Bake isn’t the prettiest thing to look at (there, I said it first), it is alllll kinds of delicious and nourishing. 

When my husband (not the biggest spaghetti squash enthusiast in the world, if I’m being honest) took a bite of this bake, he kept on eating….and eating….

“This is the best way I have ever had spaghetti squash!” he said, serving himself up a formal plateful (instead of eating out of the casserole dish). Score!

Mixing ingredints to make the best veggie-loaded spaghetti squash bake.

I am NOT someone who is willing to spend 2 hours making dinner. Not even on my slowest, sit-around-the-house kinds of days. Nope. Not going to happen. 

Not sure how to prep your squash for this recipe? Check out my How to Cut and Cook A Spaghetti Squash!

Veggie-Loaded Spaghetti Squash Bake served in a cassrole.

Don’t mention the veggies

Yes, I know. This dish is MOSTLY veggies, so how exactly do you not see them? Well, for one…my husband (remember, the reluctant spaghetti squash lover?) didn’t even know he was eating spaghetti squash at first. It was mixed with so many other things that it just kind of all blended all together!  

Perhaps make a small side of pasta and serve this bake generously over the top as a sort of mega-veggie-loaded sauce to help ease them into it if they are iffy at first.

Is the green spinach scaring your family off? Just puree it up in your blender or food processor with a little sauce before adding it to the recipe….and they won’t even know it’s there. Trust me…that’s how I got spinach into my daughter for the longest time, until she (finally) warmed up to it!

Veggie-Loaded Spaghetti Squash Bake served in a white bowl
Print Recipe
5 from 1 vote

Veggie-Loaded Spaghetti Squash Bake {Whole30, Paleo}

If you are looking for a dish that brings a boatload of veggies, protein and flavor to the dinner table, then Veggie-Loaded Spaghetti Squash Bake will be the bee's knees in your book. Paleo, dairy-free, Whole30 compliant and a deliciously complete meal… all in one dish!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: dinner
Cuisine: American
Keyword: spaghetti squash bake, spaghetti squash bake recipe, veggie-loaded dinner recipe
Servings: 5 -6
Calories: 344kcal
Author: Taesha Butler

Ingredients 

  • 1 large spaghetti squash deseeded, cooked and shredded 
  • 1 pound ground beef, chicken or turkey
  • 1 teaspoon minced garlic
  • ½ yellow onion diced
  • 1 large handful baby spinach roughly chopped
  • 1 ½ cup tomato sauce  (or to taste) (opt for homemade and/or a brand that is sugar free)
  • 1/4 cup gluten-free nutritional yeast
  • 1 tablespoon dry basil
  • salt to taste
  • pepper to taste
  • 3 eggs whisked

Instructions 

  • Preheat oven to 375 degrees and grease an 8×8 baking dish (or one close in size).
  • While the oven warms up, heat a large skillet over medium heat. Once hot, crumble the meat into the hot skillet.  Add garlic and onion and use a large spoon or spatula to break up the meat and stir. Cook until the meat is no pink and onions are translucent.
  • Add the chopped spinach to the hot skillet and cook with meat mixture until spinach is slightly wilted. 
  • Use a slotted spoon to scoop meat mixture into a large mixing bowl. The slotted spoon allows the extra liquid from the meat to drain off and not make the bake to be too wet.
  • Add the tomato sauce, nutritional yeast, dry basil, and cooked spaghetti squash to the bowl. Mix everything together.
  • Add the whisked eggs last, stirring them in until they are evenly distributed throughout the mixture.
  • Bake in oven for 40-45 minutes or until the edges start to brown and crisp a bit.
  • Enjoy warm or let cool and store leftovers in fridge for up to 4 days.

Notes

Time saving tip:
Consider making your spaghetti squash ahead of time.
Resistant veggie-eater tip:
Don’t mention the veggies.

Nutrition

Calories: 344kcal | Carbohydrates: 16g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 134mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 401IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 4mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

This post contains affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kick The Natural Nurturer a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest.

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Filed Under: Dairy-Free, Dinner, Gluten-Free, Meal Prep, Paleo, Whole30 Tagged With: squash

Previous Post: « One-Sheet Pan Pesto Chicken & Summer Veggies
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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Alesa

    August 27, 2017 at 12:59 am

    I made this tonight and it is delicious! My husband loved it too…and he really doesn’t like spaghetti squash. Thank you!

    Reply
  2. Erika Lahti

    September 1, 2017 at 6:48 am

    This looks delicious! I love spaghetti squash! May I ask the purpose for the eggs? I am hoping to modify this to vegan.
    Thank you!

    Reply
  3. Helena

    January 24, 2022 at 9:17 pm

    5 stars
    Just need to find a big squash now. Great recipe.

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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