Description

This Cheeseburger Spaghetti Squash Casserole is a low-carb and low-calorie twist on a classic comfort food. Featuring roasted spaghetti squash combined with seasoned ground beef, sautéed mushrooms and onions, creamy reduced-fat cream cheese, and topped with melted cheddar, this casserole delivers all the satisfying flavors of a cheeseburger without the bun. It’s an ideal hearty meal for those looking to enjoy indulgent taste while keeping it healthy and light.

Ingredients

Vegetables

1 large spaghetti squash (750g), cooked and shredded
1 medium yellow onion (220g), diced
8 oz. mushrooms, roughly chopped

Meat

1 lb. 96/4 ground beef

Other Ingredients

1 14.5 oz can diced tomatoes, drained
4 oz. reduced-fat cream cheese (112g), softened
1 Tbsp steak seasoning
1/4 tsp salt
1 cup shredded cheddar cheese (112g), divided
Cooking spray (as needed)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Sauté Vegetables: Lightly spray a skillet with cooking spray. Add the diced onions and chopped mushrooms and cook over medium heat for 4-5 minutes until tender. Drain any excess liquid from the skillet, then transfer the cooked veggies to a large mixing bowl.
Cook Ground Beef: In the same skillet, add the ground beef and cook over medium heat, breaking it into small pieces, until it’s browned and fully cooked through. Drain off any fat.
Combine Ingredients: Add the cooked ground beef to the bowl with the sautéed veggies. Stir in the drained diced tomatoes, softened reduced-fat cream cheese, 1/2 cup of shredded cheddar cheese (56g), salt, and steak seasoning. Mix thoroughly so all ingredients are evenly combined.
Assemble Casserole: Transfer the mixture into the prepared baking dish. Evenly sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Serve: Remove from the oven and let it cool slightly before serving. Enjoy this low-carb, cheesy casserole as a hearty meal.

Notes

You can roast the spaghetti squash ahead of time to save prep time. Simply halve, seed, and roast it at 400°F for about 40 minutes until tender, then shred with a fork.
Feel free to swap the mushrooms and onions with your favorite veggies, such as bell peppers or zucchini.
If you prefer a spicier casserole, add a pinch of cayenne pepper or chopped jalapeños to the beef mixture.
Using reduced-fat cream cheese and lean ground beef keeps this dish lower in calories and fat, perfect for weight-conscious diets.
Make sure to drain excess liquid from cooked vegetables and beef well to prevent a watery casserole.