Whole30 Spaghetti Casserole

Discover the ultimate comfort food makeover with this Whole30 Spaghetti Casserole, a wholesome and hearty dinner perfect for your clean eating goals. This paleo-friendly recipe swaps traditional pasta for roasted spaghetti squash, creating a nutrient-packed base that’s naturally gluten-free and low-carb. A savory medley of ground beef or turkey, zucchini, mushrooms, and a rich, herb-seasoned tomato sauce makes this dish both satisfying and flavorful. With a cooking method that balances roasting and baking, this casserole achieves a perfectly tender and bubbly texture. Ready in just over an hour and packed with vegetables and protein, this easy Whole30 casserole is ideal for meal prep, family dinners, or even as a post-workout refuel. Garnish with fresh parsley or basil for a vibrant finishing touch!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 pound ground beef or ground turkey
• 1 medium, diced zucchini
• 1 cup, diced mushrooms
• 1 28-ounce can crushed tomatoes (no added sugar)
• 2 tablespoons tomato paste (no added sugar)
• 2 teaspoons Italian seasoning
• 0.5 teaspoons red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped fresh parsley or basil (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the cut sides and season with a pinch of salt and pepper.

Step 3

Place the squash cut-side down on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the flesh is tender and pulls away easily into strands with a fork. Remove from the oven and let cool slightly.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 6

Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula, about 5-6 minutes. Drain any excess fat if necessary.

Step 7

Stir in the zucchini and mushrooms, cooking for 3-4 minutes until slightly softened.

Step 8

Add the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well to combine. Lower the heat and simmer the sauce for 10-15 minutes, stirring occasionally.

Step 9

Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands into a large mixing bowl. Discard the squash skin.

Step 10

Gently fold the spaghetti squash strands into the skillet with the meat sauce until evenly combined.

Step 11

Transfer the mixture into a 9x13-inch baking dish, smoothing it out into an even layer.

Step 12

Bake the casserole in the oven (still at 400°F) for 15 minutes, or until heated through and slightly bubbly.

Step 13

Garnish with freshly chopped parsley or basil, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2230.0g)

Amount per serving	% Daily Value*
Calories	2128.4

Total Fat 149.6g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 16.0g
Cholesterol 345.1mg	0%
Sodium 6437.1mg	0%
Total Carbohydrate 121.4g	0%
Dietary Fiber 25.7g	0%
Total Sugars 56.9g
Protein 87.7g	0%

Vitamin D 0IU	0%
Calcium 466.9mg	0%
Iron 17.0mg	0%
Potassium 4168.3mg	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: 61.7%

Protein: 16.1%

Carbs: 22.2%