Paleo Spaghetti Squash Casserole

Another week of two casserole recipes for meal prep! Whenever I search for casserole recipes I can't find any, but when I don't look for them I seem to come across all of the casserole recipes. Hard life, I know. This recipe turned out amazing! I think any meal with spaghetti squash is a comforting meal. I ended up doubling the ground beef, spinach, and eggs, but kept everything else pretty similar to as is (might have rounded my spices to get some more in there). Of note, I used a larger squash, so that took closer to 45 minutes to bake in the oven. A good indicator for when the squash is done is when it's soft to touch. Also, since I doubled the beef, I used a 9 x 13 dish and cooked for 30 minutes. This meal turned out so yummy and it was super easy to throw together. Definitely recommend trying this one out!

Paleo Spaghetti Squash Casserole
Ingredients:

• 1 spaghetti squash 
• 1 pound 93/7 lean ground beef (I doubled this)
• 1 handful spinach, finely diced (I doubled this)
• 20 cherry tomatoes, halved
• ½ red onion, diced
• 1 tablespoon minced garlic
• 1 whole egg (I doubled this)
• 2 teaspoons garlic powder
• 2 teaspoon oregano
• 1 teaspoon onion powder
• ½ tablespoon EVOO (Extra Virgin Olive Oil)

Directions:

1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
2. While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
3. While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.

Original recipe found here