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Spaghetti Squash Beef Casserole

Rated as 4 out of 5 Stars

"Yummy spaghetti squash dish!"
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2 h 6 m servings 299
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brush butter lightly over squash halves. Cover with aluminum foil.
  3. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
  4. Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
  5. Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers.
  6. Bake in the preheated oven until golden brown, about 40 minutes.


  • Cook's Note:
  • Chop 2 fresh tomatoes instead of using canned diced tomatoes if desired.

Nutrition Facts

Per Serving: 299 calories; 16.1 25.8 12.7 37 465 Full nutrition

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This spaghetti squash casserole if good, but I took it up a notch the second time I made it by using mild Italian sausage instead of ground beef.