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