Spaghetti Squash Casserole

Spaghetti squash makes a low-calorie, nutritious substitution for pasta in this casserole recipe from The Busy Person’s Guide to a 7-Day Cleanse, MyHealthKC’s week-long clean-eating program designed to help you jumpstart your health goals.


1 tbsp. olive oil

1 small onion, chopped

1 pound extra lean ground beef

1/4 cup low sodium beef broth

2 cloves garlic, crushed

2 tbsp. dried oregano

15 ounces canned diced tomato

1 large spaghetti squash

Fresh parsley


  1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt. Place squash cut-side down and roast until tender, about 45-50 minutes. Use a fork to scrape out “spaghetti.”
  2. Preheat a large non-stick skillet over medium heat with the olive oil. Add the onion and cook for 3 - 5 minutes until softened. Add the beef and cook for 5 - 6 minutes until cooked through.
  3. Add the beef broth, oregano, garlic, and canned tomatoes to the pan and simmer for 5 minutes. Add the squash to the meat mixture and heat thoroughly.
  4. Season with salt and pepper and serve with parsley.