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Veggie-Loaded Spaghetti Squash Bake served in a white bowl
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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


  • 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


  • 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.


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


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