Spaghetti squash casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.0 cup, shredded Mozzarella Cheese, whole milk3.0 tbsp Parmesan Cheese, shredded1.0 tsp Oregano, ground2.0 tbsp Basil1.0 1tsp Coconut Oil1.0 cup, chopped Carrots, raw2.0 clove Garlic1.0 cup, chopped Onions, raw4.0 cup Spaghetti Squash4.0 oz Ground beef, lean2.0 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano2.0 serving Mini Sweet Bell Peppers (3 peppers to a svg)
Puncture small spaghetti squash with knife. Place on plate in microwave and cook for 15 min. Remove and cut it in half. Set aside to cool.
Cut vegetables into strips.
Salute all vegetables in coconut oil till tender. Remove from pan. Add beef and cook until slightly pink. Add vegetables and canned tomatoes to pan. Season to taste.
Remove seeds from squash. Using a fork pull spaghetti squash from shell and add to vegetables. Mix well.
Heat oven to 350°. Coat 9x9 casserole dish with coconut oil. Add half vegetable mixture to dish. Add half the cheese to dish. Add rest of vegetable mix. Cover with remaining cheese. Cover and bake for 20 min. Uncover and bake 10 min. Remove from oven and let stand for five minutes before serving.
Serving Size: 6 1- cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user LDEBOL.
Number of Servings: 6.0
Recipe submitted by SparkPeople user LDEBOL.
Nutritional Info Amount Per Serving
- Calories: 197.0
- Total Fat: 9.9 g
- Cholesterol: 30.7 mg
- Sodium: 553.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.7 g
- Protein: 10.1 g
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