Baked Spaghetti Squash Casserole
Ingredients
The squash
-
2
whole
ripe spaghetti squash
The sauce
-
1
Tbsp
olive oil
-
1
whole
onion, diced
-
2
cloves
garlic, minced
-
1
pound
lean ground beef, 95% lean
-
2
cups
crushed tomatoes
-
1
can
tomato sauce (8 oz)
-
½
cup
low-sodium chicken broth
-
1
tsp
Italian seasoning
-
1
packet
Stevia
-
to taste
Salt and pepper
-
2
Tbsp
Parmesan cheese, freshly grated
-
3
Tbsp
basil, chopped (divided)
-
1
cup
mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F and cut the spaghetti squash in half, scooping out the seeds.
- Place the squash cut side down on a lightly oiled baking sheet and bake for 45 minutes until tender.
- In a large pan, heat olive oil over medium heat and sauté the diced onion and minced garlic for about 2 minutes.
- Add the ground beef and cook until no longer pink, draining excess fat if necessary.
- Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt, and pepper, and bring to a boil.
- Reduce heat and let the sauce simmer until the spaghetti squash is done baking.
- Once the squash is ready, scrape out the strands and place them in a large bowl.
- In a 9x13 inch baking dish, layer 1½ cups of meat sauce, half of the spaghetti squash, another 1½ cups of meat sauce, the remaining spaghetti squash, and the rest of the meat sauce.
- Top the casserole with mozzarella cheese, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted.
- Garnish with the remaining basil, serve, and enjoy!
Nutrition Facts (estimated)
Servings
10
Calories
200
Total fat
8.1g
Total carbohydrates
12g
Total protein
18g
Sodium
0mg
Cholesterol
0mg
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