This is a recipe that I came up with when I was on the GAPS diet for digestive issues. The GAPS diet does not allow any grains, or any starchy root vegetables such as potato or sweet potato. However winter squash is allowed, so I found myself experimenting with all different types of winter squash that previously I would have barely glanced at.
One of these was the spaghetti squash. I simply could not fathom how a squash could cook up all spaghetti-like, so I just had to try it for myself! I looked up online how to cook it, I baked it in the oven, and then lo and behold, the cooked squash scrapes out looking just like spaghetti! I have photos to prove it, and will show it as part of another post real soon, promise 🙂
So armed with my spaghetti-like noodles, I came up with this recipe which is similar to a lasagne in its ingredients, but with spaghetti squash mixed in, instead of lasagne noodles. It’s super tasty, and I continue to make it even though I’m no longer on GAPS. It’s also a great low-carb recipe.
If you cook the spaghetti squash earlier in the day or the day before, this dish is very quick and easy to throw together for dinner. Otherwise, allow enough time in your dinner prep to bake the spaghetti squash first.
Spaghetti Squash Bake
1 spaghetti squash (medium size)
1 tablespoons oil (butter/ghee/lard etc)
1 onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
1 pound ground beef or bison
1 14oz can diced tomatoes
1 green or red pepper, diced
4-5 button mushrooms, sliced
1 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon ground cumin
2-3 tablespoons parmesan cheese
Grated cheese for topping
1. Heat oven to 350F.
2. Slice spaghetti squash in half lengthwise and remove the seeds. Place both halves cut side down in a baking dish in a half inch of water. Bake squash for 40-50 minutes, until the skin can be easily pierced with a knife.
3. Remove from oven and allow squash to cool a bit, then use a fork to remove the flesh. Place in a colander to drain.
4. Heat oil in a large pan and saute the onion until golden.
5. Add the celery and garlic and cook for a couple more minutes.
6. Add the beef and lightly brown, stirring frequently.
7. Add the tomatoes, pepper, mushrooms, salt, pepper, and all of the herbs/spices. Simmer for 10-15 minutes until the liquid reduces.
8. Stir in the parmesan. Taste, and adjust seasonings if required.
9. Turn off the heat and mix about 2 cups of the spaghetti squash into the pan.
10. Pour the meat/spaghetti squash mixture into an oven-proof lasagne or casserole dish.
11. Spread about another cup of the remaining spaghetti squash over the top of the meat and sprinkle with grated cheese.
13. Bake in the oven at 350F for 15 minutes or until the cheese starts to bubble.
14. Remove from the oven and let it sit for a few minutes. Serve sprinkled with some extra parmesan cheese (optional)