Tasty Tuesday: Paleo Spaghetti Squash Casserole

My friend, Erika, introduced me to this great dish from Slim Sanity! My husband and I love it, but my kids are not on board yet. I think it is a texture thing and too many vegetables, but I keep letting them try it. For this recipe, it is easy to use whatever meats and vegetables you have on hand. We have used sausage, chicken, turkey, and beef. For the vegetables, we use what we have out of the garden - zucchini or peppers or what is on sale at the store, but always use the tomatoes and spinach. We sometimes add feta on top as well. It is a great base recipe to play with the ingredients and has been tasty every time. Happy eating!

Author: Alysia

Recipe type: Casserole

Cuisine: Paleo

Serves: 4

Ingredients

• 1 spaghetti squash
• 1 pound 93/7 lean ground beef
• 1 handfuls spinach, finely diced
• 20 cherry tomatoes, halved
• ½ red onion, diced
• 1 tablespoon minced garlic
• 1 whole egg
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon onion powder
• ½ tablespoon EVOO

Instructions

1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
2. While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
3. While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.