Tomato Mushroom Spaghetti Squash Whole30 Food

BAKED ITALIAN SPAGHETTI SQUASH CASSEROLE (PALEO, WHOLE30, KETO)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. To soften the spaghetti squash before cooking, poke holes in the squash with a fork, and place the whole spaghetti squash in the microwave. Heat for 3-4 minutes. Take spaghetti squash out of the microwave with oven mitts, as the squash will be hot. Trim the ends of the squash, and slice evenly in half.
• Scoop out the seeds and stringy parts in the center of the squash. Spray or drizzle the inside of the squash with olive oil, and sprinkle with sea salt. Place squash halves cut side down and bake for 30-35 minutes, or until squash is tender when poked with a fork. Smaller squash will need less time, than larger squash.
• While squash is cooking, heat oil in a skillet over medium heat. Add garlic and onion and saute for 2-3 minutes or until onion becomes soft. Brown ground beef, breaking up chunks, until no longer pink. Add Italian seasoning, basil, garlic powder, sea salt, tomato paste, tomato sauce, and diced tomatoes to skillet. Simmer mixture in skillet for 5 minutes.
• When squash is finished cooking, flip the spaghetti squash over, and run a fork down the sides and middle of the squash, scraping the squash out of the boat. Add the squash to a large bowl. In the same bowl, add beef skillet mixture. Stir squash and beef mixture together until all squash is covered. Add the eggs, and stir again.
• Preheat oven to 400 degrees. Grease a 9×13 baking dish. Pour squash mixture into casserole dish. Bake for 25 minutes. Serve immediately.

SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE

Steps:

• Slice squash in half lengthwise and scoop out seeds.
• Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
• Cool until ready to be handled.
• Scoop out the insides gently with a fork which will form into spaghetti strands.
• While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
• When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
• Combine the ingredients.
• Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.