Rating: 5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I adapted this recipe from one that I tried from this site. This is a great dairy-free and gluten-free recipe. My husband did put Parmesan cheese on his portions as cheese does not bother him.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray. Place squash, cut-side down, in the baking dish.

  • Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled.

  • Reduce oven temperature to 350 degrees F (175 degrees C).

  • Cook ground beef and onion in a large skillet over medium heat until meat is cooked through and no longer pink, about 5 minutes. Drain. Stir in both cans diced tomatoes with green chiles, spinach, applesauce, red bell pepper, tomato paste, garlic salt, basil, oregano, and black pepper; mix well. Remove from heat.

  • Use a fork to scrape insides of squash into spaghetti strands. Lightly grease baking dish again and place squash strands on the bottom. Pour the beef mixture over the squash. Pour beaten eggs on top and mix well to combine.

  • Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour.

Cook's Notes:

To add more heat, try the Ro-Tel(R) tomatoes and chiles that are hot, or add a chopped up jalapeno pepper to the onions and meat when cooking.

If you feel that the meat sauce is too watery, you may need to drain some of the liquid off before mixing with the squash.

Nutrition Facts

157 calories; protein 11.1g; carbohydrates 10.6g; fat 8.3g; cholesterol 83.2mg; sodium 492.8mg. Full Nutrition