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)
- 2 Tablespoons coconut aminos or Worcestershire sauce
- 1, 6-ounce can tomato paste (use nightshade-free tomato paste for AIP)
- 2 Tablespoons apple cider vinegar
- 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 water. 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).