LOW CARB BAKED SPAGHETTI SQUASH CASSEROLE RECIPE
This warm, tasty and cheesy Low Carb Baked Spaghetti Squash Casserole Recipe is warm and super filling. This paleo friendly meal is perfect for weeknight dinner and great for leftover lunches.
Provided by Caitlin Weeks
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Scoop out the cooked spaghetti squash onto a clean towel from the boats while discarding the seeds.
- Squeeze out the excess water and transfer it to a large mixing bowl.
- Add the sauce, ground beef, eggs and seasonings to the bowl and mix until well combined.
- Transfer the mixture to a greased medium sized baking dish.
- Bake for 35 minutes or until the middle of the casserole is set.
- Remove the casserole from the oven, top with fresh basil and Parmesan, if using, serve and enjoy.
Nutrition Facts : Calories 328 kcal, Carbohydrate 7.3 g, Protein 39.4 g, Fat 9.9 g, Fiber 1.8 g, ServingSize 1 serving
LOW-CARB SPAGHETTI SQUASH CASSEROLE
It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.
Provided by Chef Kate
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
- Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
- While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
- Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
- Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
- Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
- Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
- Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
- Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.
Nutrition Facts : Calories 285.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 43.7, Sodium 515.8, Carbohydrate 16.3, Fiber 3.1, Sugar 7, Protein 19.3
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