Butternut Squash Spaghetti Bake
Delicious spaghetti bake with spiralized veggies!
- 12 oz butternut squash spirals fresh or frozen
- 12 oz zucchini spirals fresh or frozen
- 1 pound ground beef
- 1 tablespoon olive oil for browning beef
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 oz marinara sauce
- 2 cups cheese shredded (Italian blend or Mozzarella)
Preheat oven to 350F.
Heat oil in a large skillet on medium heat. Add ground beef and seasonings. Cook until thoroughly browned.
Add garlic and cook for 30-60 seconds. Then add marinara sauce and stir to incorporate.
Reduce heat and simmer 15 minutes.
Cook the veggie spiral packages one at a time according to package directions. Drain excess liquid from each package.
Mix sauce and veggie spirals together in the skillet or a large bowl. Add half the shredded cheese and mix.
Transfer to a 2 ½ to 3-quart casserole dish and top with remaining cheese.
Bake at 350F for 10-15 minutes, until casserole is warmed through and cheese is melted.
Calories: 430kcal | Carbohydrates: 16g | Protein: 25g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1080mg | Potassium: 964mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7009IU | Vitamin C: 30mg | Calcium: 343mg | Iron: 4mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.