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Butternut squash and zoodle spaghetti bake served on a plate.
5 from 94 votes
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Butternut Squash Spaghetti Bake

Delicious spaghetti bake with spiralized veggies!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6
Calories: 430kcal
Author: Sula


  • 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.