Cheeseburger Spaghetti Squash Bake
Cheeseburger Spaghetti Squash Casserole
Juicy ground beef, tangy tomato, pickle, mustard and cheddar, this cheeseburger bake has it all (minus the guilt) and is the perfect thing to squash that cheeseburger craving. Did she really just do that? Yes, she did ;) Dare I say, it's even better the next day? If you have leftovers that is.
Ingredients:
Medium spaghetti squash (yielding about 4 cups worth)
1 lb ground beef
1/2 yellow onion, diced
2 teaspoons dijon mustard
1 heaping tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon pepper
1 can diced tomatoes (juice and all)
1 tablespoon pickle relish
2 tablespoons coconut aminos
2 cups shredded sharp cheddar
Method:
Preheat the oven to 350F and spray a 9x13 casserole oven safe dish with cooking spray. Set aside.
Carefully remove both ends of the spaghetti squash and cut it in to two halves. Place your halves cut-side down in a microwave safe casserole dish and fill the bottom with about 1/2 inch of water. Microwave for 6 minutes then check your squash with a fork. It should flake easily. It may need a few more minutes depending on the size and your microwave, so heat in 2 minute increments moving forward until it flakes easily. When finished, set aside to cool.
In the meantime, heat a sauté pan to medium heat. Add the ground beef and onion. Sauté for 5-6 minutes until the beef is no longer pink and the onion has softened. Drain any excess fat and return the pan to the stove.
Add the dijon mustard, tomato paste, salt and pepper. Combine and simmer on medium for about 2 minutes. Add the diced tomatoes, coconut aminos and relish. Stir and simmer for an additional 3-4 minutes until the sauce has thickened a bit. Season to taste. Add 1 cup cheese and mix until fully combined and the cheese is melted. Remove from heat.
To a large mixing bowl, add the flaked spaghetti squash and 1/2 of the beef mixture. Toss until well combined. Season the squash to taste (if needed). Add the squash mixture to a casserole dish and lightly press it down with a spatula. Top with the remaining beef mixture then sprinkle the remaining 1 cup of cheddar. Bake at 350F uncovered for 20 minutes. Serve immediately!
Cheeseburger Spaghetti Squash Bake
Ingredients
Instructions
- Preheat the oven to 350F and spray a 9x13 casserole oven safe dish with cooking spray. Set aside.
- Carefully remove both ends of the spaghetti squash and lengthwise into two halves. Place your halves cut-side down in a microwave safe casserole dish and fill the bottom with about 1/2 inch of water. Microwave for 6 minutes then check your squash with a fork. It should flake easily. It may need a few more minutes depending on the size and your microwave, so heat in 2 minute increments moving forward until it flakes easily. When finished, set aside to cool.
- In the meantime, heat a sauté pan to medium heat. Add the ground beef and onion. Sauté for 5-6 minutes until the beef is no longer pink and the onion has softened. Drain any excess fat and return the pan to the stove.
- Add the dijon mustard, tomato paste, salt and pepper. Combine and simmer on medium for about 2 minutes. Add the diced tomatoes, coconut aminos and relish. Stir and simmer for an additional 3-4 minutes until the sauce has thickened a bit. Season to taste. Add 1 cup cheese and mix until fully combined and the cheese is melted. Remove from heat.
- To a large mixing bowl, add the flaked spaghetti squash and 1/2 of the beef mixture. Toss until well combined. Season the squash to taste (if needed). Add the squash mixture to a casserole dish and lightly press it down with a spatula. Top with the remaining beef mixture then sprinkle the remaining 1 cup of cheddar. Bake at 350F uncovered for 20 minutes. Serve immediately!