If you are looking for a hearty, satisfying dinner that the whole family will love, then look no further than this bacon cheeseburger casserole!
- 1 spaghetti squash (3-4 pounds), cooked (see above for cooking options)
- Optional: 1 stick butter (omit for paleo/Whole30/AIP)
- 2 teaspoons salt, divided
- 2 pounds grass-fed beef
- 4 cloves of garlic, minced (or ½ t. garlic powder)
- 1 small onion, chopped (or ½ t. onion powder)
- 1, 6-ounce can tomato paste (use nightshade-free tomato paste for AIP)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons coconut aminos or Worcestershire sauce
- 1 pound bacon, cooked and crumbled
- 8 ounces raw, grass-fed cheddar cheese, shredded (use a dairy-free cheese sauce for paleo/Whole30/AIP)
- Sliced tomato (omit for AIP)
- finely chopped green onion
- Preheat oven to 350 degrees.
- If you are using the optional butter, mix the butter and 1 teaspoon salt into the spaghetti squash while it is still hot. Layer the spaghetti squash into the bottom of a 9×13” pan.
- Cook the beef with the remaining 1 teaspoon salt, garlic, and onion. Once the meat has browned, add the tomato paste, apple cider vinegar, and coconut aminos. Heat through and then layer on top of the spaghetti squash.
- Top with the shredded cheddar cheese and bacon pieces (if using).
- Bake for 30 minutes, or until cheese has melted.
- Top with green onion and sliced tomatoes (if using).
Storing: This casserole can be stored in the fridge for up to 5 days.
Freezing: This casserole is excellent for freezing. Store in a casserole dish or in smaller portions in airtight containers. Use within 6 months for best freshness (although it will be safe to eat indefinitely).