Try this Cheesy Baked Spaghetti Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F.
Heat the ghee in a large saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
Add the meat and brown until cooked through, about 7 minutes.
Pour in the tomato puree, water, tomato paste, parsley, oregano, red pepper flakes, and sea salt. Simmer for 10 minutes.
Shred the ‘noodles’ of the spaghetti squash with a fork and transfer them to the pot with the sauce and meat.
Add the farmer’s cheese, shredded fontina, and egg and stir to combine.
Lightly grease a 9×12 casserole dish with ghee or olive oil then pour in the spaghetti mixture and spread evenly.
Bake in the oven for 20 minutes. Add the parmesan cheese on top then bake for an additional 12 minutes, until bubbly and the cheese has browned slightly on top.
The spaghetti squash can be prepared up to 3 days in advance. The entire casserole can be assembled the day before being baked and stored in the refrigerator, or prepared and frozen for 3 months. Thaw in the refrigerator for 24 hours before baking.
To save time, you can purchase a good quality jar of marinara sauce. Look for one that does not have additives, sugar, or citric acid. Omit ingredients 6-12 if doing so.
For dairy-free, substitute out all of the cheese for 2 cups of the nut-cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 39 | ||
Calories from Fat: 22 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 38.9mg | 12 % | |
Sodium 47.3mg | 2 % | |
Potassium 45.7mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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