Spaghetti Squash Bake Recipe

This Spaghetti Squash Bake recipe is simple, yet delicious. It’s a versatile dish that you could make with sliced orange kumara or zucchini if spaghetti squash is out of season.


1 Spaghetti squash
1 Tbls coconut oil
500gm beef mince
1 jar tomato passata
2 handfuls of baby spinach
1 grated carrot
Sprinkle of garlic powder, dried basil, parsley, oregano, kelp flakes, and a dash of salt and pepper
250gm cream cheese
1/2 cup sour cream
1 Tbls parsley
2 cups grated cheese (Colby or Mozzarella)


Serves 4 – 6

1. Preheat the oven to 180 C degrees. Cut the spaghetti squash in half length wise and scoop out the seeds. Place the spaghetti squash flesh side down in a roasting dish and bake in the oven for 1 hour or until fork tender.

2. Allow to cool, then use a fork to scrape across the width of the squash to make the spaghetti.

3. Melt coconut oil in large frying pan, add beef mince, stir and cook until brown.

4. Add tomato passata, herbs, spices, grated carrot and spinach and mix through until cooked.

5. Add the cream cheese, sour cream and parsley to a small mixing bowl and stir well to combine.

6. Place half of the spaghetti squash in a casserole dish. Then layer with half of the mince. Next spread out all of the cream cheese mixture.

7. Add the remaining spaghetti squash followed by the remaining mince. Sprinkle on the grated cheese.

8. Bake for 20 minutes or until hot. Eat and enjoy!

Hints: Leave cream cheese out to room temperature so it becomes soft and easy to mix and spread. Also, you may like to put the spaghetti squash in the oven early so it has time to cool.

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