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Thai Ground Beef & Spaghetti Squash Casserole

Thai Ground Beef and Spaghetti Squash Casserole by myheartbeets.com

Thai Ground Beef & Spaghetti Squash Casserole

5 from 6 reviews
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  • 1 spaghetti squash
  • 1 tablespoons avocado oil
  • 1 yellow onion chopped
  • 2-3 Thai bird’s eye chili minced (adjust to taste)
  • 5 large garlic cloves minced
  • 1- inch knob fresh ginger minced
  • 1 tablespoon Thai red curry paste
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon freshly cracked black pepper adjust to taste
  • 1 pound grassfed ground beef
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon coconut aminos
  • 1 green bell pepper chopped
  • 1 8 ounce package sliced mushrooms, chopped
  • 2 eggs whisked
  • green onion garnish


To prepare squash using the oven method:

  • Preheat oven to 375.
  • Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  • Place squash cut side down in a baking dish.
  • Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

Prepare the casserole:

  • Preheat oven to 350 degrees.
  • In a saute pan, add oil on medium heat and then add the onion, Thai bird chilies, and a pinch of salt.
  • Once onions turn translucent, add the garlic and ginger.
  • After a couples minutes add the curry paste, salt, and pepper. Mix well, then add the ground beef.
  • Once the ground beef is almost brown, add fish sauce, coconut sugar and coconut aminos. Give it a good stir and then add chopped green pepper and mushrooms and continue to cook for about 5 minutes, stirring occasionally.
  • When the beef is done, combine it with the cooked spaghetti squash strands and mix well.
  • Add the whisked eggs to the mixture, then pour into a casserole dish.
  • Bake casserole at 350 degrees for 30-40 minutes or until golden on top.
  • Garnish with green onion and serve.
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