Low Carb Spaghetti Squash Lasagna Casserole

• Gluten free

• Meat

  • 2 lbs Ground beef

• Produce

  • 1 tsp Basil, dried
  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano, dried
  • 1 tsp Parsley, dried
  • 3 lbs Spaghetti squash

• Refrigerated

  • 2 Eggs

• Condiments

  • 32 oz Marinara sauce

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cups Mozzarella
  • 1/4 cup Parmesan, grated
  • 24 oz Ricotta cheese, part skim

Found on sugarfreemom.com

Ingredients

• 3 pounds Spaghetti Squash, halved lengthwise, seeded
• 2 pounds ground beef
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 32 ounces marinara sauce, divided
• 24 ounces ricotta cheese, part skim
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 2 eggs
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper

Directions

• Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
• In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 24 ounces of sauce to meat. Reserve the rest.
• Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
• Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
• Top with the meat layer.
• Spread the cheese layer.
• Add the remaining sauce over the cheese layer.
• Top with the remaining mozzarella cheese.
• Cover and bake for 30 minutes at 350 degrees.

Nutrition