Please first contact your health care provider or the local Department of Health if you are at risk for coronavirus (COVID-19). Risk factors that may indicate COVID-19 include fever, cough, or flu-like signs, AND either recent international travel OR contact with someone recently diagnosed with COVID-19. Health care officials will direct you to the appropriate place for care. To help prevent the spread of COVID-19, you should avoid the emergency department at your local hospital except in the event of an emergency. Stay Informed: Coronavirus Resources Here
In order to show you doctors that match your needs, we need to know a little about you first…Already a registered user? Log in.

Spaghetti Squash Casserole

Spaghetti squash makes a low-calorie, nutritious substitution for pasta in this casserole recipe from The Busy Person’s Guide to a 7-Day Cleanse, MyHealthKC’s week-long clean-eating program designed to help you jumpstart your health goals.


1 tbsp. olive oil

1 small onion, chopped

1 pound extra lean ground beef

1/4 cup low sodium beef broth

2 cloves garlic, crushed

2 tbsp. dried oregano

15 ounces canned diced tomato

1 large spaghetti squash

Fresh parsley


  1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt. Place squash cut-side down and roast until tender, about 45-50 minutes. Use a fork to scrape out “spaghetti.”
  2. Preheat a large non-stick skillet over medium heat with the olive oil. Add the onion and cook for 3 - 5 minutes until softened. Add the beef and cook for 5 - 6 minutes until cooked through.
  3. Add the beef broth, oregano, garlic, and canned tomatoes to the pan and simmer for 5 minutes. Add the squash to the meat mixture and heat thoroughly.
  4. Season with salt and pepper and serve with parsley.

Related Recipes