Sunday, December 8, 2013

Baked Spaghetti Squash Casserole (gluten free, dairy free)

Came across this recipe the other day and thought this would be a great thing to do with the squash I have sitting in my kitchen.  We also bought the squash to cook and feed to our turtle (don't know if he will eat any of it or not).

The recipe came from My Heart Beets.  Lots of great gluten free and dairy free as well as paleo.

Baked Spaghetti Squash Casserole
1 spaghetti squash
2 tablespoons olive oil
1 pound ground beef
5 large garlic cloves, minced
1 red onion, chopped
1 red bell pepper, chopped
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon thyme
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1 can diced tomatoes, drained
1 egg, whisked
salt and pepper to taste

To cook the squash:
Preheat the oven to 375 degrees Fahrenheit.  Cut squash in half and scoop out the seeds.  Drizzle cut sides with olive oil and place cut side down onto a cookie sheet.  Bake for about 45 minutes or until tender.  Using a fork scrape the insides of the squash out (it will look like spaghetti).

To make the casserole:
Preheat oven to 350 degrees Fahrenheit.  In a large skillet over medium heat, add 1 tablespoon olive oil.  Add onions and a pinch of salt.  Cook until onions are tender and translucent.  Add garlic, stir.  Add ground beef and spices.  Once beef is about brown, add the tomatoes and spaghetti squash and mix all together.  Add egg to mixture then pour it all into a greased casserole dish.  Bake for 30-40 minutes or until golden on top.

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