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Spinach and Mushroom Spaghetti Squash Casserole

Spaghetti squash makes a great pasta substitute on The Myers Way®! This dish is so easy to throw together–you can add different organic vegetables and experiment with different herbs and spices.

Spinach and Mushroom Spaghetti Squash Casserole





  • 1 spaghetti squash large
  • 1 Tbsp coconut oil divided
  • 2 Tbsp water filtered
  • 1 1/2 lbs ground beef bison, or pork
  • 1 sweet onion chopped
  • 3 cloves garlic minced
  • 2 cups mushrooms chopped
  • 1 tsp dried thyme
  • 2 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 cups spinach
  • 1 avocado sliced


  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half lengthwise. Scoop out seeds with a spoon and discard. Rub cut sides of squash with coconut oil.
  3. Place squash face down on a large baking dish, splashed with 1-2 tablespoons filtered water.
  4. As squash is cooking, add meat to large pan and brown.
  5. In a separate pan, heat remaining coconut oil over medium heat. Add onions and let cook for 2-3 minutes.
  6. Add garlic and stir frequently.
  7. After 2 minutes add mushrooms, thyme, oregano, onion powder, and garlic powder. Stir well and let flavors mix for 3 minutes.
  8. Add spinach and let cook down.
  9. When squash is done, let cool slightly then scoop out into pan with meat and vegetables. Mix well then transfer to large baking dish.
  10. Cook uncovered for about 10 minutes.
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