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 🙂
Serves 6
Prep Time: 15 mins, Cook Time: 60 mins
Preheat oven to 350 degrees F.
Ingredients:
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
Instructions:
-
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
Notes
-
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
