Taking inspiration from sausage pizza, this paleo casserole dresses up spaghetti squash with Italian herbs, marinara sauce, beef, and sausage.
6
Servings
11
Ingredients
13
Comments
Ingredients
- ¾ cups cook Ground Beef
- ¾ cups cook Ground Sausage
- 1 ¼ cups dice Onion
- 4 teaspoons mince Garlic, Cloves
- 1 teaspoon Sea Salt
- 1 teaspoon Oregano, Dried
- 1 teaspoon Thyme, Dried
- 1 ½ teaspoons Basil, Dried
- 4 cups cook Squash, Spaghetti
- 2 cups Marinara Sauce
- 2 individual beat Egg
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine beef, sausage, onions, garlic, sea salt, oregano, thyme, basil, spaghetti squash, marinara sauce and eggs.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine beef, sausage, onions, garlic, sea salt, oregano, thyme, basil, spaghetti squash, marinara sauce and eggs.
- Divide mixture evenly between indicated number of 8x8 foil baking pans.
- Bake at 400F for 30 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 261
- Total Fat
- 16g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 128mg
- Sodium
- 1038mg
- Total Carbohydrates
- 11g
- Fiber
- 1g
- Sugar
- 6g
- Protein
- 18g
- WW Freestyle
- 7
13 Comments
Join the discussionThis was delicious! The whole family loved it. We ended up with enough leftover for my lunch the following day but nothing left to freeze! Thanks for a great recipe 🙂
Just tried this tonight – we loved it!! Thanks for a great recipe!
Is this recipe for two 8×8 pans? Or should I double the recipe to make 2?
This recipe will make 1 8×8 pan.
We tried it tonight and it was very yummy. However, it came out of the oven a bit more moist then how it looks in the picture. I think I was expecting a kind of dry lasagna consistency rather than a wet spaghetti one. Just to be sure I understand the instructions, should we keep the tin foil on the baking pan while it’s in the oven (we did do that). Or should we take off the foil to allow some of the moisture to evaporate? Either way, it was really delicious, just want to be sure we are doing it right. 🙂
Thanks for sharing with us James! As far as the foil goes, try removing it next time before baking. Typically, unless the recipe specifically says to leave the foil on during baking, we recommend removing it. Glad you enjoyed the casserole!
is this gute free or not
Yes, Paleo recipes use no grain, so this is naturally gluten free.
how do you cook the spaghetti squash ?
Melinda, you can roast the spaghetti squash in the oven at 400 degrees (slice in half and brush with olive oil). You can also cut it in half and cook it in the microwave.
Can substitute something else for the spaghetti squash? I’m snowed in and have the other ingredients.
Zucchini would make a great substitution! Enjoy!
Any kind of squash would probably work well.