A delicious and easy “comfort food” recipe. Spaghetti squash is a great alternative to heavy pasta. This also sneaks in some veggies for those who have a hard time getting them in!
Casseroles are never photogenic 😆 but trust me that it’s delightful!
And good news for my Keto/low carb friends…this is definitely a great recipe for you! Details below! Ingredients: (Makes 4 servings)
10oz (baked shredded) spaghetti squash
6oz zucchini, finely chopped
2oz mushrooms, chopped
2oz yellow onion, finely chopped
8oz cooked ground meat (I used half 93% chicken & 85% beef; use what you want)
1 Tbsp minced garlic
Seasonings to taste (I didn’t measure 😁) Italian herb mix (oregano, basil, thyme, marjoram) black pepper, pink sea salt
1 cup (230g) Rao’s Tomato sauce (or other low carb/sugar sauce)
3 tsp (15g) grated Parmesan
1oz (28g) organic shredded cheese (mozzarella or white cheddar)
Optional: frozen chopped spinach or other veggies
Directions:
1. Cook ground meat with onion, mushroom, zucchini, garlic & spices in a large pan. Pre-heat oven to 375F.
2. Grab a Pyrex dish (I used 8×8 square) & transfer 1/2 of the shredded squash (5oz give or take) into bottom of dish.
3. Add 1/2 cup of the tomato sauce & 1/2 of the meat/veggie mix, then finally 1/2 of the cheese. Repeat another layer: squash, sauce, meat, cheese.
4. Bake at 375F for 25-30 min.
Notes:
You could also omit the cheese if needed to be dairy free.
This also freezes well! Just cut up and store in glassware with sealed lids!
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