Monday, March 9, 2015

Spaghetti squash casserole recipe *low carb, THM S*

So for dinner tonight I came up with a spaghetti squash casserole recipe and it's a total hit with hubby and my 7 month old!

Spaghetti squash casserole
              Serves 6

1 medium or large spaghetti squash
1/2 onion
3 garlic cloves
1/2 lbs grass fed ground beef
1.5 cups shredded cheddar cheese
1 cup sour cream
1/4 cup parmesan cheese
1 tsp Parsley
Salt to taste
1/2 tsp Pepper
1/2 tsp Red pepper flakes
1/2 tsp Garlic powder
1/2 tspThyme

Preheat oven to 450*, cut squash in half and scoop out the seeds, place cut side down in a pan with about 1/2 inch water salted and bake about 1 hour or till tops are brown and easy to poke with a fork or knife.

Chop onion and garlic and sautee in butter over medium heat, add ground beef and thyme, pepper, salt, red pepper flakes and half of parsley and finish sauteeing till brown.
Scoop the cooked squash into large bowl and add beef mixture, sour cream and half the cheddar cheese.  Mix well and spread in a 9 by 13 pan top with parmesan, the rest of the cheddar,  rest of the parsley, the garlic powder and a pinch of pepper. Bake at 350* for about 30 minutes till cheese is bubbly and starting to brown.


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