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Zucchini & Butternut Squash ‘Spaghetti’ Casserole

This paleo spaghetti casserole has a ton of veggies, it’s super satisfying and it tastes delicious. Aside from the spices and mushrooms, all of the ingredients were bought at Costco, so it’s a pretty affordable dish in terms of cost per serving.

You could easily double this recipe if you have kids who are willing to try something new. I could maybe trick or bribe my kids to eat this (they would probably actually like it), but some battles aren’t worth fighting.

For me, this recipe made about 8 servings, so it’s great for a few days of meal prepping.

This is a great “fridge emptier” as you can use any of your leftover veggies in the meat sauce. I used onion, peppers, mushrooms and broccoli, but you could easily add in greens like kale or spinach, cauliflower, Brussels sprouts or whatever else you have in your fridge.

With that in mind, I need to make it clear that this is an approximation of a recipe. I’m not really a recipe person. If you work within these ratios, you should be good.



– Spiralized zucchini and butternut squash “noodles” (Combo pack at Costco – great deal!)

– Half an onion (chopped)

– 1 red bell pepper (chopped)

– 3 cups broccoli (chopped into small pieces)

– 1 garlic clove (chopped)

– 10 mushrooms (chopped)

– 1 jar of good quality tomato sauce (If you have the time to make your own, go for it. I don’t.)

– 600g of ground beef

– Avocado oil

– Salt

– Seasoned pepper from Spice World (Or your seasoning of choice)



– Coat the bottom of a large pot with avocado oil, then cook the onion, pepper and garlic at medium heat until soft.

– Add in the broccoli and mushrooms and season with salt and seasoned pepper. Cook for about 5-7 minutes while stirring, then add in the jar of tomato sauce and turn the heat down to simmer.

– Brown the ground beef in a separate pan. Really crank the heat up and season the meat aggressively with salt and seasoned pepper. When the beef is browned, drain it.

– Stir the cooked/drained beef into the veggies/sauce.

– Simmer the meat/veggie sauce for 10-15 minutes until it thickens a bit, then take off the heat and let cool.

– Put the spiralized zucchini and butternut squash ‘noodles’ into a large bowl. Spoon in the cooled meat sauce (it can be warm, just not smoking hot) and mix it all together.

– Scoop the mixture out into an 8X14” baking dish and pack it down so the top looks nice and smooth (see image). If there is excess liquid in the bowl, throw it out.

– Bake at 350 degrees for 50 minutes.

– Take it out. Let it cool. Enjoy!

PS – If you have special spices or other veggies that you think can improve it, let me know! The best part of a meal like this is you can use whatever you have or like, and it will all work out. You can’t really mess it up. That being said, if you do mess it up, let me know what the hell you did so I don’t do it next time.


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