I made this spaghetti squash casserole for my Dad when he came over for lunch. I love making recipes for guests. It is a challenge to get a photo before the company gets here. I know I have to hurry because my guests are hungry and they don’t like to wait on me to mess around with the camera and lighting. I love getting a nice shot of the food before it is all gone. I am lucky when the sun comes out and the right conditions cooperate for an appetizing image. Read more about food photography here.
This recipe is perfect for a quick lunch or after work dinner because it can be stored in the fridge for a week. Also it can be Paleo diet friendly or keto adapted with some added Parmesan cheese. Let me know how it turned out for you.
Low Carb Baked Spaghetti Squash Casserole Recipe
Prep time: 15 minutes
Cook Time: 35 minutes
1 large spaghetti squash, cooked
1 jar spaghetti sauce 25 oz. (I use this one)
1 teaspoon dried oregano
16 oz ground beef, browned with salt and pepper
2 eggs, beaten
1 teaspoon sea salt (order here)
1/2 teaspoon ground black pepper
Chopped fresh basil, for garnish
Grated Parmesan, for garnish (optional)
Preheat the oven to 350 degrees. Scoop out the cooked spaghetti squash onto a clean towel from the boats while discarding the seeds. Squeeze out the excess water and transfer it to a large mixing bowl. Add the sauce, ground beef, eggs and seasonings to the bowl and mix until well combined. Transfer the mixture to a greased medium sized baking dish. Bake for 35 minutes or until the middle of the casserole is set. Remove the casserole from the oven, top with fresh basil and Parmesan, if using, serve and enjoy.
Nutrition Info: Calories: 328, Protein: 39.4 g , Total Fat : 9.9 g, Total Carbs: 7.3 g, Net Carbs: 5.5 g, Fiber: 1.8 g
(nutrition facts based on 4 servings)
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