sloppy joe spaghetti squash casserole

Casseroles are not photogenic. Especially when you forget to buy some sort of pretty herb to sprinkle on top to salvage the photos. Parsley is my savior. Photos aside, this comfort dish is SO good and one of my new favorite dinners/lunches/breakfasts. I’ve eaten it for all of those meals and loved it each time. 

Growing up, my mom never made Sloppy Joe’s. She made other things like the best cheese quesadillas and peanut butter and sugar (weird) sandwiches, but no Sloppy Joe’s. I actually feel somewhat lucky that she never made them for us since I am very aware of what goes into the traditional version, and it’s basically just a lot of sugar. High fructose corn syrup in the ketchup and lots of brown sugar. For a dish that’s geared toward kiddos, you can expect a pretty hyper, unfocused kid after they eat a traditional Sloppy Joe. 

This version doesn’t have any added sugar, and I used organic ketchup which ensures you won’t be using high fructose corn syrup. I decided to make it into a casserole because I just love spaghetti squash casseroles these days but you could either serve the Sloppy Joe mix on top of spaghetti squash noodles or on a bun of your choice. 

Enjoy this healthier twist on a childhood classic. You and your family will love it! 

Sloppy Joe Spaghetti Squash Casserole

2015-11-10 10:29:46

Serves 4

A healthier twist on a childhood classic. This Sloppy Joe has zero added sugar and no high fructose corn syrup, but still tastes just like the traditional.

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Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

1. 1 spaghetti squash
2. 1 lb grass-fed ground beef, or organic ground turkey
3. half of a green pepper - diced
4. half of a red pepper - diced
5. 1 small onion - diced
6. 2 garlic cloves - minced
7. 1 tbsp coconut oil
8. 1/3 c organic ketchup - try to avoid the brands with High Fructose Corn Syrup
9. 2 tbsp tomato paste
10. 1/4 c veggie broth
11. 2 tbsp Worcestershire
12. 1 tsp salt
13. 1/2 tsp pepper
14. 3 eggs - whisked

Instructions

1. Preheat the oven to 350 F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds
3. Place the two halves face-down onto a lined baking sheet and bake for 45 minutes
4. While the squash bakes, prepare the sloppy joe mixture
5. Preheat a large skillet on medium-high heat
6. Add the ground meat and saute until brown then remove with a slotted spoon into a bowl and set aside
7. Add the coconut oil to the pan and saute the peppers, onions, salt and pepper for about 5 minutes, or until soft
8. Add the tomato paste, Worcestershire, broth, ketchup and garlic and cook for another few minutes, then set aside
9. When the spaghetti squash is out of the oven, scrape the inside to form the noodles, and place them into a casserole dish
10. Add the sloppy joe mixture and the eggs and stir very well to combine
11. Bake for 45 minutes in the 350 F. oven

By Katie Benson

healing whole nutrition http://www.healingwholenutrition.com/