Paleo Whole30 Spaghetti Squash Casserole

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Paleo Whole30 Spaghetti Squash Casserole

Roasted spaghetti squash gets scraped into long, tender strands and tossed with a rich beef and vegetable sauce built from diced tomatoes, tomato paste, and a good hit of oregano, basil, and red pepper flakes. A creamy cashew topping, blended smooth with nutritional yeast and lemon juice, gets poured over the top and bakes until it's set and lightly golden at the edges. The whole thing bubbles away in the oven until it's hot through and through, then gets a scatter of fresh parsley right before serving. It's got all the comfort of a baked pasta casserole without any grains involved, and the layers of onion, bell pepper, and garlic keep every bite savory and satisfying. This one's a genuinely solid pick for a Paleo dinner rotation, whether you're meal-prepping or feeding a hungry table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the squash

1 large spaghetti squash (about 3 lb), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
See all
2 tbsp olive oil, divided
½ tsp salt
¼ tsp black pepper

For the meat sauce

1 lb ground beef (85% lean)
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
½ tsp salt

For the cashew cream

1 cup raw cashews, soaked in water for at least 2 hours and drained
½ cup water
1 tbsp nutritional yeast
1 tbsp lemon juice
¼ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2
Flip the squash halves cut-side down and roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let cool for 5 minutes, then use a fork to scrape the flesh into long strands. Set the strands aside and reduce the oven temperature to 375°F (190°C).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!