Easy Spaghetti Squash Casserole


Did you know I am a trained chef? I also worked briefly as a chef in a teeny, tiny restaurant here in Denver.  I rarely do recipes because I think it's more important to teach people techniques and flavor combinations. Also because, day one in cooking school, our teacher said, "all recipes are wrong."  That being said, recipes are vital. I use them as inspiration. I'll do the recipe once the way it's written, and from then on, I'll add my own twist. So, take a look at this recipe, learn the technique behind it, and the make it your own! 

Once you learn this technique, you can make all sorts of gluten free, pasta-free, casseroles. The base is spaghetti squash and whisked eggs. The flavors, proteins, veggies, and spices can all change. This particular recipe is SUPER easy because you probably already have these ingredients in your kitchen, plus the flavors are a crowd-pleaser. If you do dairy, this will improve with the addition of cheese. I'd recommend Parmesan or fresh mozzarella on top. I personally like adding feta because I LOVE the salty, briny pop it gives. 

1 spaghetti squash

1 jar tomato basil spaghetti sauce ( I LOVE Thrive Market's brand)

1 lb grass-fed ground beef 

1 bunch kale, de-stemmed, sliced thinly

3 cloves garlic, minced (or less, I like garlic)

2 large eggs or 3 medium ones, whisked

salt to taste (at least 1 tsp to season meat or mushrooms)

cold pressed olive oil, unrefined coconut oil, ghee, or grassfed butter (Fat or choice)

Preheat oven to 400. Slice spaghetti squash in half, length-wise. Place on lined sheet tray. Roast for approximately 45 min to an hour depending on the size. A knife should be inserted easily. While the squash is cooking, wash kale and mince garlic. Heat skillet. Add fat of choice. Saute kale for a couple of minutes with dash of salt. Add beef, garlic, and another few dashes of salt. Cook until it's no longer pink. Add in sauce and mix. Set aside.

Once squash is cooled enough to touch, thread it with a fork. Lower oven temp to 350. Place squash threads into greased 8x8 casserole dish. Add a dash of salt . Pour beef mixture onto and mix. Pour whisked eggs over the top, spreading out evenly. Cover and bake 350 for 45 minutes. The top should be firm to touch. Let cool a bit. Then cut into 4 squares and serve. This is even better the next day.