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Baked Spaghetti Squash Casserole

This recipe was inspired by one of my favourite paleo bloggers, Juli Bauer of PaleOMG. I heard about this dish a while ago and knew I wanted to re-create it. If you’ve ever made any of Juli’s recipes, you know she’s a master at making healthy simple. I also knew that most of you who would make this dish would probably want a larger quantity because if Mama’s in the kitchen cooking, we better get more than A SINGLE meal out of our efforts. Instead of going down the pizza route (like Juli’s), I wanted to keep it more like a spaghetti dish and I wanted to give you leftovers so this will feed your family of 4 twice. Oh and it’s likely going to be a hit with the kids too, because, well… it’s THAT good.

If you re-create this recipe, make sure you tag me over on Instagram so I can share your masterpiece. Have a great weekend! For a video tutorial and instructions, scroll down.




You will need an 8x8 oven-safe baking dish


For the Italian Seasoning Blend

  • 3 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp sea salt
  • 1 tsp black pepper


  1. Preheat your oven to 400
  2. Slice your spaghetti squash down the middle (through the width). Leave the seeds in
  3. Place face down on a parchment lined baking tray
  4. Bake for 30 minutes

While the squash is baking, prepare the sauce:

  1. In a cast iron pan or skillet, cook the pork over medium heat until cooked through
  2. Put the marina sauce in a large bowl and whisk in your Italian Seasoning Blend
  3. Crack the 4 eggs into a smaller bowl and whisk
  4. Transfer the eggs to the marina mixture and combine well
  5. Add in the cassava flour or arrowroot powder and mix well
  6. Combine the marinara sauce and the cooked pork

Put it all together

  1. Let the squash cool enough so that you can handle it (about 15 minutes)
  2. Drop the oven temperature to 375
  3. Scoop out the seeds and discard
  4. Using a fork, pull out the squash “noodles”
  5. Gently spray your baking dish with a coconut oil or avocado oil spray, or gently grease it with good quality oil to prevent the squash from sticking to the sides
  6. Add the spaghetti squash to the baking dish, followed by the marinara mixture and then using a pair of tongs, combine well. Add another layer of spaghetti squash and marinara and combine again.
  7. Bake the casserole at 375 for 60 minutes, until you see a nice, crispy top layer
  8. I suggest placing the baking dish on a baking sheet in case the marinara bubbles over.
  9. Let the casserole cool for 10-15 minutes before cutting into it.
  10. Serve hot. This dish will keep in the fridge for 2-4 days, and it gets even better by day 2.

baked spaghetti squash casserole

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