Italian Spaghetti Squash Casserole

 

Ingredients

• 1 large spaghetti squash
• ▢1 batch Keto Italian Meat Sauce
• ▢1 ½ cups mozzarella cheese, shredded

Instructions

 

• Preheat oven to 400°F.
• Prepare to roast your spaghetti squash in the oven for 35 minutes using this method.
• Once you add the spaghetti squash in the oven, you can start your sauce.
• • Prepare a batch of my Keto Italian Meat Sauce, which should be ready around the same time the spaghetti squash comes out of the oven and has cooled enough to handle.
  • Using a fork, separate the spaghetti like strands and add them to a large mixing bowl.
  • • Pour ⅔ of the Italian meat sauce over the top and mix to combine, making sure the squash is well coated in the sauce.
    • Pour the mixture into a 9x13 casserole baking dish that’s been sprayed with nonstick spray.
    • Top with the remaining meat sauce and mozzarella cheese and bake for 15-20 minutes or until the cheese has melted and is slightly golden.

    • Keto Italian Meat Sauce

    • • ¾ pound grass-fed ground beef, I use 85%
      • ▢½ pound ground sweet Italian sausage
      • ▢1 28 ounce can organic crushed tomatoes, lowest carb/no salt
      • ▢1 tablespoon fresh basil
      • ▢1 clove garlic, minced
      • ▢⅓ cup white wine, I use Pinot Grigio
      • ▢Salt and pepper to taste
      • ▢Olive oil
      • 
        

      • Add the ground beef and sausage to a pot and brown over medium heat.  Get some good color before draining.  Add the olive oil and sauté the garlic for 20 seconds, careful not to burn it!
      • Deglaze the pot with the wine, scraping up the brown bits.  Then add in the tomatoes, basil, salt pepper and stir.  Add the meat back into the pot and simmer on medium-low for 30 minutes, with a lid offset.