More Great Recipes: Low Carb

Spaghetti Squash Casserole

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Member since 2014

Serves | Prep Time | Cook Time


1 spaghetti squash, prepared ( I cut in half and put on a cookie sheet @ 400 degrees with water covering the sheet.. bake for about 40 mins)
3 med tomatoes sliced
2 tsp. Italian (Seasoning split)
1 tsp. Garlic salt
1/2 tsp dried basil
1/4 tsp ground thyme
1 Tbsp olive oil
1 onion, diced
2 lbs ground beef
2 tblsp garlic, minced
1 1/2 cups marinara sauce or canned spag. sauce
1/2 tsp salt
1/2 cup Parmesan cheese, grated
3/4 cup mozzarella cheese, grated
1/4 cup panko Italian breadcrumbs

Prepare spaghetti squash according to recipe. Stir in basil and thyme then set aside.

Preheat oven to 375 degrees.

Heat olive oil in a large sauté pan over medium heat, then add garlic, ground beef, breaking it up into small pieces. Cook until browned. Add garlic, 1/2 Italian seasoning and cook for 1 additional minute. Add marinara sauce to meat and stir to combine.

Place half of the prepared spaghetti squash in bottom of a greased 2-qt casserole dish. Spread half of meat sauce over squash. Top with a layer of mozzarella cheese and add remaining squash. Layer with remaining meat sauce.

Mix Parmesan cheese, mozzarella cheese and panko together in a small bowl. Sprinkle topping over entire dish,

Place sliced tomatoes on top and sprinkle with cheese and Italian seasoning and garlic salt

cover with aluminum foil then bake 20 minutes.

Uncover and continue baking an additional 10 minutes or until hot and bubbly. Serve and enjoy immediately.

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