This healthy casserole recipe is the perfect way to warm up your weekend. Made with beef and spaghetti squash, it doesn’t get more nourishing than this.
If you’re looking for a healthy casserole recipe to keep you warm as the weather cools down, look no further than this spaghetti squash chili casserole. It’s filled with vegetables, protein and healthy fats (and of course, we sneaked some collagen in there, because why not?). Make this casserole to have over your weekend, or for delicious meal prep that will keep you on target with your health goals.
The base of this casserole is spaghetti squash, a friendly fall and winter squash that can be found in most local farmer’s markets and grocery stores. Its name comes from the fact that the squash has a string-like quality when cooked and scraped from its outer skin, which makes it a fantastic alternative to traditional spaghetti noodles. This squash has a lower amount of carbohydrates per serving than most other winter squash, but will fill you with plenty of vitamins and minerals — spaghetti squash has high amounts of vitamin C, vitamin B6, and potassium.
When cooking with beef, I like to look for grass-fed, and if possible, organic and local. The difference between conventional beef and grass-fed is actually quite dramatic. Grass-fed beef contains CLA, which is an important type of acid to have in the body for optimal health. CLA has been studied for its role in maintaining optimal health and helping to prevent heart issues and other age-related problems (1). Buying and cooking grass-fed beef also means you are avoiding the pesticides and other chemicals that are often used in the production of conventional beef.
Although this chili casserole is loaded with vegetables and spices, I decided to boost it even more with the Collagen Veggie Blend, which is made from real vegetables, fruits and Collagen Peptides. This casserole is perfect if you are following a Paleo or Whole30 diet because it contains no grains, dairy, added sugars, or legumes. Take the time to make it over the weekend to share with family and friends and keep you warm during this chilly season!
- 1 large spaghetti squash
- 1 pound ground grass-fed beef
- 1 tablespoon avocado or coconut oil
- ½ yellow onion, chopped
- 1 large sweet potato, cubed
- 7 ounces tomato paste
- 1 cup diced tomatoes, drained
- ½ cup green chilies
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 2 scoops Collagen Veggie Blend
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 3 eggs
- 1 bunch green onions, sliced (optional)*
- Preheat oven to 400 degrees F. Cut spaghetti squash in half, lengthwise, and scoop out seeds. Place spaghetti squash face down on a baking sheet lined with parchment paper. Bake for 20 minutes, or until the outside skin is fork tender. Leave the oven preheated for baking the casserole.
- While the squash is baking, heat a large skillet to medium-high heat and brown the ground beef until no more pink remains. Drain the fat and set aside.
- In the same skillet, heat the oil over medium-high heat and saute onions and sweet potatoes until onions are translucent and sweet potatoes are softened, about 20 minutes or so. Add salt and pepper as needed.
- In a large mixing bowl, add in cooked beef, onions, sweet potatoes, tomato paste, tomatoes and green chilies and mix well.
- In a small bowl, mix together chili powder, garlic powder, Collagen Veggie Blend, sea salt and black pepper. Pour over beef mixture, then stir again.
- Scrape spaghetti squash into the mixing bowl and mix well, then add in the eggs and mix until well-combined.
- Pour casserole mixture into a greased 9X13 baking dish and bake for 35-40 minutes.
- Top with sliced green onions, if desired.
Sarah Anderson is a freelance recipe writer, personal chef, and Certified Holistic Health Coach. She focuses primarily on healthy gluten-free and Paleo recipes. You can find her recipes and personal work on Instagram and Facebook @whitestripekitchen.
(1) Fuke G, Nornberg JL. Systematic evaluation on the effectiveness of conjugated linoleic acid in human health. Critical reviews in food science and nutrition. https://www.ncbi.nlm.nih.gov/pubmed/27636835. Published January 2, 2017.