Cheesy and delicious Baked Spaghetti Squash Casserole makes the perfect weeknight dinner that is low carb, super filling with tons of leftovers!
This was a huge hit in our house and made a ton of great leftovers for lunches the next day. It was also super easy to throw together too! You just need to give yourself enough time to bake the spaghetti squash before shredding which takes about 45 minutes.
What I like to do is prep this a day or two before (I usually do this on Sundays – you know I love my meal prep!) and do all the steps up until topping with cheese. Then just cover, throw the casserole in your fridge and when you’re ready to bake it, top the whole thing with cheese, cover and bake for 30 minutes.
INGREDIENTS :
- 2 rìpe spaghettì squash
- 1 Tbsp olìve oìl
- 1 onìon, dìced
- 2 cloves garlìc, mìnced
- 1 pound lean ground beef (95% lean)
- 2 cups crushed tomatoes
- 1 (8 oz) can tomato sauce
- ½ cup low-sodìum chìcken broth
- 1 tsp. ìtalìan seasonìng
- 1 packet Stevìa
- Salt and pepper, to taste
- 2 Tbsp Parmesan cheese, freshly grated
- 3 Tbsp basìl, chopped (dìvìded)
- 1 cup mozzarella cheese, shredded
INSTRUCTIONS :
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
- Bake squash in the oven for 45 minutes until tender.
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get full recipes : eatyourselfskinny.com
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