Spaghetti Squash Casserole (Primal + Keto + Low Carb)
Sometimes you just need something that feels like comfort food. For me, that's pasta. But since I try to stick to a paleo(ish), whole-foods diet, I abstain from pasta. But since dairy is something that doesn't upset me, I do have it on occasion. This casserole is delicious and I bet your kids won't even know you've deceived them and replaced their precious carbs with a VEGETABLE!
Since I've been doing a lower carb version of paleo with occasional dairy in an effort to lose the last of this baby weight, I save indulgent meals like this for the weekend so I have some motivation to get through the week and a reward waiting. Also so I don't fall headlong into a bowl of chips and guac with a tub of Margaritas come Friday night.
If you are doing a Whole30 or strict paleo, you could omit the cheese and bake eggs in the casserole instead for a "cheesy" consistency.
INGREDIENTS:
MEDIUM SPAGHETTI SQUASH
2 JARS OF MUIR GLEN ROASTED GARLIC PASTA SAUCE
1.5-2 LBS OF GROUND BEEF
GARLIC POWDER
SALT
ITALIAN SEASONING
2 CUPS OF MOZZARELLA CHEESE
STEP ONE
Cut your spaghetti squash (I got a larger one ) in half length-wise and scoop out the seeds. We like to save a few of each seed that we come across to see if we can get them to grow in the extreme heat here in Guantanamo Bay. Place the halves meaty side up on a baking sheet (I always line it with foil) and drizzle with olive oil and sprinkle with salt. (Pink Himalayan salt is my favorite and I buy it in bulk on Amazon through Subscribe and save) Flip the halves over so they are meaty side down and bake for 30-40 minutes at 400 degrees. You'll know when it's done when the skin begins to turn slightly translucent. You don't want to overcook it as it will become mushy.
STEP TWO
While the squash is cooking , brown 1.5-2 lbs of ground beef in a large sauce pan. Season it with some salt, garlic powder and Italian seasoning. I don't usually measure these, I just sprinkle them on generously until my house smells amazing. Once the meat has been browned you can drain it if you chose a fattier composition. For leaner choices most of the fat and water will cook out. Add 2 jars of Muir Glen roasted garlic sauce or your preferred sugar-free pasta sauce. Mix it together and let it simmer on low while the squash finishes cooking.
STEP THREE
Once your squash is done, remove it from the oven and flip it over to cool for 5-10 minutes. Once it has cooled enough, use a fork and start pulling the meat out, shredding it as you go. Add all of the meat to a large bowl and combine it with the meat sauce. Mix them together thoroughly and place the mixture in a 9x13 baking dish. Make sure it's spread out evenly and top it with the mozzarella cheese. Bake at 350 for approximately 30 minutes or until the cheese is golden and bubbly.
MANGIA! (your kids will never know they're eating vegetables)
* I wish I had a better picture of it on the plate for you, but alas, it went too quickly. My husband said it tastes like Lasagna.