All the hearty, savory goodness you crave in a cheeseburger, with a lot more fiber and veggies!
I live in Colorado, and like any self-respecting Coloradoan, I dutifully go on plenty of hikes. Some of these hikes are easy, but many of them are strenuous and take most of a day to complete. On those longer, harder hikes, there comes a point when all my brainpower dissolves and is replaced with only thoughts of cheeseburgers. All you hikers out there, you know what I’m talking about.
Here are a few of the burger-related thoughts that run through my head after hour four of a grueling hike: What kind of bun will the burger be on? Should I add bacon and avocado to my cheeseburger? Which burger place has that cheeseburger covered in gravy? What saint of a person made the first cheeseburger?
This recipe is for those times when I’m badly craving a cheeseburger after a hike, but I’m trying to cut down on the high-calorie, high-carb burger buns. It’s juicy, beefy, and cheesy, with a tomatoey flavor throughout the tender spaghetti squash—and it even has pickles on top.
Is This Cheeseburger Spaghetti Squash Casserole Healthy?
It’s a lot healthier than a real cheeseburger, that’s for sure! Spaghetti squash is low in calories, carbs, and fat; high in fiber; and contributes some vitamins, including B6 and C. The squash stands in for one of the unhealthier parts of a cheeseburger: the bun. Burger buns, especially the brioche variety, can contribute a whopping 200-400 calories per bun. So, substituting spaghetti squash is a step toward a well-balanced burger dish. The lean ground beef adds tons of protein, a dose of iron, and plenty of other nutrients, and the low-fat cheese and eggs contribute some protein as well. This dish is relatively low in fat, but if you’re monitoring your sodium intake, you may want to use a bit less salt than the recipe calls for.
All The Classic Flavors
This cheeseburger casserole truly hits all the classic flavor notes of a cheeseburger, including beef, tomato, pickle, cheese, onion, and mustard. That said, everyone has their own favorite version of the classic. Feel free to riff on these flavors and add your own favorites to the mix! Here are a few suggestions to get you going.
- Crumbled bacon. Add some cooked, crumbled bacon to the top of the casserole when you add the last bit of cheese for that bacon cheeseburger flavor.
- Avocado slices. Once the casserole is out of the oven, add some sliced avocado to the top in an attractive pattern.
- Barbecue sauce. I know plenty of folks who don’t eat a cheeseburger without barbecue sauce slathered on the bun, so feel free to add a barbecue sauce swirl on top of your finished casserole. Alternatively, add a few tablespoons to the ground beef layer before baking the casserole.
- Caramelized onions. Adding some of these to the ground beef layer before baking will add a delicate sweetness to the casserole!
- Sautéed mushrooms. If you cook sliced mushrooms alongside the ground beef in the pan, you’ll have a lovely, beefy ‘shroom-flavored bottom of your burger casserole.
How Do I Store Leftovers?
Transfer the completely cooled leftover squash casserole to an airtight container and store it in the fridge for 3-4 days. You can also freeze this casserole in freezer-safe Ziploc bags or airtight plastic containers for up to 3 months. Thaw in the fridge overnight before reheating. This casserole reheats well in the microwave, but feel free to warm it up in the oven if you have time.
Serving Suggestions
This casserole has veggies, protein, and carbs, so it’s qualified to be a one-pan meal. If you’d like to make sides for it, I suggest keeping with the healthy theme, so try some Keto French Fries (they’re made with rutabaga!) or Air-Fryer Sweet Potato Fries. A salad wouldn’t hurt either. This Tossed Salad and this Spinach Salad are both simple and fresh options!
For a potluck, I’d definitely bring along some Home Fries or Cottage Fries for the folks who aren’t trying to cut carbs. You wouldn’t want to make anyone mad about the lack of fries with their cheeseburger casserole.
Recipe
Ingredients
- 1 spaghetti squash about 2½-3 pounds, or about 5 cups once roasted
- 2 teaspoons olive oil
- Salt to taste
- Black pepper to taste
- 1 pound lean ground beef
- ½ cup diced onion
- 1 teaspoon salt
- 1 large egg
- ½ cup + 2 tablespoons tomato paste
- 2 tablespoons water
- 2 teaspoons white vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons prepared yellow mustard
- ½ cup tomato sauce
- 1⅓ cups reduced-fat shredded cheddar cheese about 5 ounces, divided
- Diced pickles for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil.
- Carefully cut the squash in half and scrape out the seeds with a spoon. Rub the insides with olive oil and season with a pinch of salt and pepper.
- Place the squash onto the prepared baking sheet cut-side-down, and cook until fork-tender, about 45-50 minutes. Let cool until you can comfortably hold it, about 15 minutes.
- Heat a medium nonstick pan over medium-high heat. Brown the ground beef, breaking it up with a spatula as it cooks, until no longer pink. Transfer to the bottom of a greased casserole dish.
- Scrape the flesh out of the squash into a large bowl and add the diced onions.
- In a separate large bowl, whisk together all of the remaining ingredients except for the cheese and pickles. Mix until well combined. Pour this mixture over top of the squash and onions, then stir until the squash is evenly coated. Make sure you break up all the strands of squash so the tomato mixture covers everything. Stir in ⅔ cup of cheese, reserving the rest for later.
- Transfer squash mixture to the casserole dish, spooning the squash over the beef and packing it firmly into the dish as you go.
- Bake until the top feels set, about 30-40 minutes. Then, sprinkle with the remaining cheese and bake for an additional 4-5 minutes, until the cheese is melted.
- Top with diced pickles for garnish.
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