Roman Beef Spaghetti Bake Recipe - Clean Eating Magazine

Roman Beef Spaghetti Squash Bake

Sub spaghetti squash for pasta in this rich and filling gluten-free casserole.
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Roman Beef Spaghetti Squash Bake image

TIP: If following our Meal Plan, refrigerate 2 servings in individual containers and freeze 4 servings; reheat when called for.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 2-lb spaghetti squash
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp ground black 
pepper, divided
  • 1 lb extra-lean ground beef
  • 1 1/2 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, diced
  • 4 cups baby spinach, 
thinly sliced
  • 1/4 cup raw unsalted pine nuts, toasted
  • 1 24-oz jar pasta sauce
  • 1 15-oz container whole milk ricotta cheese
  • 1/3 cup shredded 
Parmesan cheese

Preparation

  1. Preheat oven to 400°F. Halve squash and scrape out seeds. Brush inside of squash with oil and sprinkle with salt and 1/8 tsp black pepper. Place squash on a baking sheet, cut sides down, and roast for 35 minutes, until soft. Remove from oven and scrape out flesh with a fork. (NOTE: You should have about 4 cups squash.) Reduce oven temperature to 350°F.
  2. Meanwhile, in a large pot on medium-high, sauté beef, pepper flakes and remaining 1/8 tsp black pepper for 8 minutes, breaking beef apart, until juices are released. Add garlic and sauté for 2 to 3 minutes. Add mushrooms and sauté for 5 to 7 minutes. Add spinach and cook until spinach starts to wilt, about 1 minute. Add pine nuts, pasta sauce, ricotta and reserved spaghetti squash; stir until well mixed.
  3. Transfer mixture to an 8 x 10-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing foil during last 5 minutes of baking. Remove casserole from oven and let cool for 5 minutes before serving.

Nutrition Information

  • Serving Size: 2 cups of spaghetti bake
  • Calories: 311
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 65 mg
  • Fat Content: 17 g
  • Fiber Content: 4 g
  • Protein Content: 23 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 471 mg
  • Sugar Content: 9 g
  • Polyunsaturated Fat Content: 2 g