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

Spinach and Mushroom Spaghetti Squash Casserole

Spinach and Mushroom Spaghetti Squash Casserole

Servings

Servings:

4

4

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Ingredients

Ingredients

  • 1 spaghetti squash large
  • 1 14.787 tbsp ml coconut oil divided
  • 2 29.574 tbsp ml water filtered
  • 1 1/2 681 lbs g ground beef bison, or pork
  • 1 sweet onion chopped
  • 3 3 cloves garlic minced
  • 2 480 cups ml mushrooms chopped
  • 1 4.929 tsp ml dried thyme
  • 2 9.858 tsp ml oregano
  • 1 4.929 tsp ml onion powder
  • 1 4.929 tsp ml garlic powder
  • 4 960 cups ml spinach
  • 1 avocado sliced

Instructions

Instructions

  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.