Roman Beef Spaghetti Squash Bake

Serves: 8
Hands-on Time: 35 minutes
Total Time: 55 minutes


  • 1 2-lb spaghetti squash
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp ground black 
pepper, divided
  • 1 lb extra-lean ground beef
  • 1 1/2 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, diced
  • 4 cups baby spinach, 
thinly sliced
  • 1/4 cup raw unsalted pine nuts, toasted
  • 1 24-oz jar pasta sauce
  • 1 15-oz container whole milk ricotta cheese
  • 1/3 cup shredded 
Parmesan cheese


  1. Preheat oven to 400°F. Halve squash and scrape out seeds. Brush inside of squash with oil and sprinkle with salt and 1/8 tsp black pepper. Place squash on a baking sheet, 
cut sides down, and roast 
for 35 minutes, until soft. Remove from oven and scrape out flesh with a fork. (NOTE: You should have about 4 cups squash.) 
Reduce oven temperature 
to 350°F.
  2. Meanwhile, in a large pot on medium-high, sauté beef, pepper flakes and remaining 1/8 tsp black pepper for 8 minutes, breaking beef apart, until juices are released. Add garlic and sauté for 2 to 3 minutes. Add mushrooms and sauté for 5 to 7 minutes. Add spinach and cook until spinach starts to wilt, about 
1 minute. Add pine nuts, pasta sauce, ricotta and reserved spaghetti squash; stir until well mixed.
  3. Transfer mixture to an 8 x 10-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing foil during last 
5 minutes of baking. 
Remove casserole from 
oven and let cool for 
5 minutes before serving.

Nutrients per serving (2 cups of spaghetti bake): calories: 311, total fat: 17 g, sat. fat: 7 g, monounsaturated fat: 6 g, polyunsaturated fat: 2 g, carbs: 18 g, fiber: 4 g, sugurs: 9 g, protein: 23 g, sodium: 471 mg, cholesterol: 65 mg