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Spaghetti Squash Bake

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Simple spaghetti squash bake!


  • 1 large spaghetti squash, sliced in half and seeds removed
  • 1 lb ground grass fed beef (can sub ground turkey, but you will need some oil in the pan)
  • 1 cup chopped frozen spinach
  • 1 zucchini, diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 cups marinara
  • 1 cup shredded Italian blend cheese
  • 1 tsp avocado oil
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • pinch of red pepper flakes


  1. Roast spaghetti squash at 400°F for 30-40 minutes until tender enough to shred into spaghetti-like strands. *You can do this the night before if you wish and store shredded squash in the fridge
  2. While spaghetti squash is roasting, heat a 10” cast iron skillet or large oven safe pan over medium heat. Once hot, add the ground beef, garlic, onion, and salt and pepper and cook, stirring occasionally and breaking up the meat, for 10 minutes.
  3. Once meat is cooked through and onions are translucent, transfer to a large bowl.
  4. Add 1 tsp avocado oil to the pan, then add zucchini, frozen spinach, red pepper flakes and Italian seasoning. stir and cook for 5-7 minutes until zucchini is softened. Transfer to the bowl with the beef and onion.
  5. Once spaghetti squash is done and cooked enough to handle, shred it into the large bowl with the beef and veggies. stir with marinara and 1/2 cup of the cheese until everything is well combined.
  6. Return mixture to the pan, then top with remaining 1/2 cup cheese and bake at 400°F for 12 minutes.