Paleo Spaghetti Casserole

Discover the ultimate comfort food with a paleo twist in this delectable Paleo Spaghetti Casserole. This grain-free, dairy-free recipe swaps traditional pasta with tender roasted spaghetti squash, creating a wholesome base for layers of savory ground beef, a rich tomato sauce infused with Italian herbs, and a creamy topping made from coconut milk and eggs. Perfectly baked to golden perfection, this casserole delivers all the hearty flavor of classic spaghetti dishes while staying Paleo-friendly. Ready in just over an hour, it’s an ideal make-ahead meal for weeknights or family gatherings. Garnished with fresh parsley, this dish is as visually appealing as it is delicious—your go-to for healthy comfort food!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium spaghetti squash
• 1 pound ground beef
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup coconut milk (full-fat, canned)
• 2 large eggs
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet.

Step 3

Roast the spaghetti squash in the oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and set aside to cool slightly.

Step 4

While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat if needed.

Step 5

Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, or until the onion is soft and translucent.

Step 6

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally. Remove from heat.

Step 7

In a small bowl, whisk together the coconut milk and eggs until completely combined.

Step 8

Using a fork, scrape the flesh of the roasted spaghetti squash into strands. Layer the squash evenly in the bottom of a 9x13-inch casserole dish.

Step 9

Pour the ground beef and tomato sauce mixture over the spaghetti squash, spreading it out into an even layer.

Step 10

Pour the coconut milk and egg mixture over the top of the casserole, ensuring it covers the surface evenly.

Step 11

Bake the casserole in the oven at 375°F (190°C) for 25-30 minutes, or until the topping is set and lightly golden.

Step 12

Let the casserole cool for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3644.0g)

Amount per serving	% Daily Value*
Calories	2792.2

Total Fat 190.5g	0%
Saturated Fat 77.5g	0%
Polyunsaturated Fat 18.9g
Cholesterol 733.1mg	0%
Sodium 5677.5mg	0%
Total Carbohydrate 191.1g	0%
Dietary Fiber 45.5g	0%
Total Sugars 85.0g
Protein 115.2g	0%

Vitamin D 82IU	0%
Calcium 794.4mg	0%
Iron 29.1mg	0%
Potassium 6084.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 15.7%

Carbs: 26.0%