Keto Spaghetti Squash Casserole Food
MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE
Spaghetti squash casserole with a creamy cheesy filling!
Provided by Karly Campbell
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
- Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
- Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
- Use a fork to scrape out long strands of squash, scraping across the width of the squash.
- Brown the ground beef over medium heat in a large skillet.
- Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
- Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place half of the spaghetti squash in the prepared baking dish.
- Top the squash with half of the meat sauce and all of the cream cheese mixture.
- Add the remaining spaghetti squash followed by the remaining meat sauce.
- Sprinkle on the grated mozzarella.
- Bake for 20 minutes or until cheese is melted and casserole is hot.
- Serve immediately.
Nutrition Facts : Calories 413 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 547 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA
Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.
Provided by College Girl
Categories Breakfast
Time 55m
Yield 1 squash, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
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