Recipe for spaghetti squash bake

Spaghetti Squash Bake

This is a family go~to comfort dish, quick to throw together (as long as you have roasted squash already on hand) and tastes really good.  During these colder months casseroles just seem to do the trick…the ultimate comfort food.  Now I have to stress again that pasta would normally soak up a lot of the “juice” and spaghetti squash will not and never will absorb so plan accordingly; meaning drain as much as possible-when and where possible.  The flavors just really work well with one another and the longer I let it cool the better.  Enjoy!!

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Spaghetti Squash Bake
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  • 1 lb grass fed beef
  • 2-1/2 cups organic roasted spaghetti squash
  • 1/2 organic medium sized onion~diced
  • 1/2 of a 15 oz can of organic tomato sauce
  • 1/2 cup organic cottage cheese (full fat)
  • 1/4 cup organic sour cream (full fat)
  • 1/2 cup organic grated parmesan cheese
  • 3/4 cup organic medium (or whatever kind you like) cheddar cheese~freshly shredded)
  • S&P to taste


  1. Preheat oven to 350 degrees.
  2. Prepare a medium sized oven safe dish with butter and set aside. 
  3. In a skillet over medium high heat add your beef and diced onion (I think I tossed in just under a TBS of bacon fat) and brown your mixture.
  4. When finished…dare I say it but drain the fat so we loose as much liquid as possible; then stir in a half a can of organic tomato sauce. 
  5. Layer the squash in the bottom of your dish and add both the sour cream and cottage cheese and mix it up a bit; next add your parmesan cheese. 
  6. Top it off with your meat and tomato mixture being careful to use a slotted spoon when transferring from pan to dish…and just make sure to leave any excess liquid behind. 
  7. Finally top of with shredded cheese and bake in the oven uncovered for 40 minutes. 
  8. Remove and let sit a bit!

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