Our Paleo Family

Baked Spaghetti (squash)

In an effort to fill up the bottomless pit that is my teenage son’s stomach, I made this hearty, cheesy, filling casserole. You’ve probably heard me lament my children’s loathing of the humble spaghetti squash, but I continue to try to sway them. 

This casserole has so much delicious flavor that you really wouldn’t even know there was spaghetti squash in there unless someone told you. And in fact, my kids did eat it and enjoy it without complaint. But seriously, what’s to complain about! 

If I were making this more for me than them, I would absolutely have shredded some spinach, kale or swiss chard and added that to the mix, but my goal here was simply this: tastes good, lots of good calories for growing bodies.

If you’re following the Keto diet and can tolerate dairy, please give this one a try. It’s really, really good!

In the video below, I’m really highlighting how I cook my spaghetti squash in the Instant Pot, but on the side I’m prepping this dish and talk about it a little. Enjoy!

By the way, I have loved my 6 quart Instant Pot for a couple years now, but I’m considering buying the 8 quart version, which is now the same price that I paid for my smaller pot. I use my IP all the time, but what I use it for most is broth and I’d really love to make more all at one time. Anybody have the 8 quart version and want to share your thoughts? I’d sure appreciate it. My concern is that it is going to be so big I will have a hard time storing it and just dealing with it in general. 

Baked Spaghetti (squash)
Print Recipe
All the yumminess of baked spaghetti, but with a vegetable instead of starchy noodles. Keto, Trim Health Mama-S, Primal and Delicious!!!
Servings Prep Time
8-10 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
30 minutes
Baked Spaghetti (squash)
Print Recipe
All the yumminess of baked spaghetti, but with a vegetable instead of starchy noodles. Keto, Trim Health Mama-S, Primal and Delicious!!!
Servings Prep Time
8-10 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine spaghetti sauce and broth and set aside.
  2. Cook spaghetti squash and shred into strands. Scoop strands into a colander set over a dish to strain out some of the excess water.
  3. Mix eggs, cheeses, garlic salt and pepper until smooth. Don't forget to set aside one cup of the mozzarella for the top.
  4. Now mix the squash into the cheese mixture.
  5. Preheat oven to 350 and begin assembling the dish. Layer in the pan starting with the sauce and ending with sauce. Then sprinkle on the remaining mozzarella.
  6. Bake for 30 minutes or until bubbly all around the edges and the cheese is just starting to brown.
  7. Serve with a great big salad.
Recipe Notes

I make a double batch of this spaghetti sauce recipe and freeze the extra. It's perfect in this recipe!

You can find my bone broth recipe here and the video showing how to make it in the Instant Pot here.

Want to see how I cook my spaghetti squash in the Instant Pot? See my video here

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *