Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

 Baked Spaghetti with Spaghetti Squash

Original recipe adapted from: https://www.tasteofhome.com/recipes/favorite-baked-spaghetti/print/


  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) Hunt’s No Added Sugar pasta sauce
  • 1/2 teaspoon seasoned salt
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups 2% cottage cheese
  • 4 cups shredded part-skim mozzarella cheese
  • Chopped fresh basil, optional


  1. Preheat oven to 350°. Cut squash in half and cook spaghetti squash in the microwave in a glass dish with ½ cup water in the bottom. 5 min intervals until soft and middle can be scraped out with a fork to make “noodles”. Place in a medium bowl to the side.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat for 6-8 minutes or onion is tender and the beef is no longer pink, breaking meat into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside.
  3. In a large bowl, whisk the eggs, Parmesan cheese, and butter. Drain spaghetti squash; add to the egg mixture and toss to coat.
  4. Place half the mixture in a greased 13×9-in. baking dish. Top with half of the cottage cheese, meat sauce, and mozzarella cheese. Repeat layers. Place the baking dish on a rimmed baking sheet.
  5. Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes longer or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with basil.