This is a delicious way to get your veggies without the calories or the gluten from the noodles. Not only is it yummy and easy to prepare, but you can make a large batch and freeze some for those days when you don’t have time to prepare. I hope you enjoy as much as Brad and I did 🙂
Prep Time: 15 mins, Cook Time: 60 mins
Preheat oven to 350 degrees F.
1 medium spaghetti squash about 3 lbs, (slightly undercooked)
1 tablespoon olive oil
1/4 cup yellow onion, finely minced
2 garlic cloves, minced
1 pound ground beef, chicken or turkey
2 cups crushed and/or diced tomatoes
1/4 cup water
3/4 teaspoon parsley
1/2 teaspooon oregano
1/4 teaspoon red pepper flakes
3/4 teaspoon sea salt
1/4 teaspoon cracked pepper
1 cup ricotta
1 cup shredded mozzarella cheese
1 egg, beaten
4-5 tablespoons freshly grated parmesan
Heat olive oil in large saucepan on medium heat. Saute’ onion & garlic 5 min.
Add the meat and brown until cooked through, about 7 minutes.
Pour in the crushed tomatoes, water, tomato paste, parsley, oregano, red pepper flakes, and sea salt. Simmer for 10 minutes.
Shred spaghetti squash noodles with a fork, add to pot with sauce and meat.
Add the cheese & egg and stir to combine.
Lightly grease 9×12 casserole dish with olive oil, fill with spaghetti mixture
Bake in the oven for 20 minutes.
Sprinkle parmesan cheese on top, bake for an additional 12 minutes
The spaghetti squash can be prepared up to 3 days in advance. The entire casserole can be assembled the day before being baked and stored in the refrigerator, or prepared and frozen for 3 months. Thaw in the refrigerator for 24 hours before baking.
Adapted from Danielle Walker – AgainstAllGrain.com