Spaghetti Squash Spaghetti Squash Lasagna
Marinara Sauce Ingredients
Hunts Basil Garlic & Oregano Diced Tomatoes
or sweetener choice
Salt And Pepper
bag of low carb tacos
makes approx 3 cups
Whole Milk Ricotta Cheese
Salt And Pepper
cheddar/jack/mozzarella all work, or a blend
Shredded Parmesan Cheese
For the sauce, blend the chopped tomatoes and spices in a food processor
Mix the processed tomatos and cheese into a sauce pan and heat on medium heat – let simmer and reduce while preparing the rest of the food
Stab and microwave the spaghetti squash for about 12 mins – cut in half and scrape out the 'spaghetti'/flesh
Place the scooped flesh onto a towel to drain excess moisture and give it a good squeeze once cool enough to handle.
Sautee / brown the meat and season with salt and pepper. Drain the meat, as the spaghetti squash is moist.
Mix the ricotta with the two eggs and parsley
Place 1/3 of the marinara in the bottom of a 13 x 9 in casserole dish, then spread out half of the spaghetti squash over it.
Next spread half of the ground beef on top of the spaghetti squash, then all of the ricotta cheese/ egg mixture.
Sprinkle 1 cup of shredded cheese and 1/2 cup of Parmesan cheese
Top with another third of the marinara. Repeat the layering with more squash, ground beef, and cheese.
Use the remaining marinara and then sprinkle with Parmesan cheese and fresh basil.
Bake at 350 for 45 minutes and then let rest for 15 minutes. You have to let it rest or else you will just have a soupy mess.
Makes 8 hearty servings.
Spaghetti Squash Lasagna