Baked Spaghetti Squash! Low- Carb and Gluten Free!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 400°F (204°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle olive oil over the cut sides of the squash and sprinkle with salt and black pepper.

Place the squash cut side down on a lined and sprayed sheet tray.

Roast in the oven for about 30 minutes or until a knife goes in and out easily.

While the squash is roasting, combine a jar of organic tomato basil pasta sauce with lean ground beef in a skillet.

Cook the sauce until the liquid cooks out and it becomes thick.

Once the spaghetti squash is done, turn it cut side up and let it cool slightly.

To remove excess liquid, shred the squash into a strainer lined with paper towels and squeeze out moisture.

In serving bowls, layer shredded mozzarella cheese, grated parmesan cheese, spaghetti squash, and the sauce.

Place the filled bowls in a 350°F (177°C) oven for about 20 minutes until hot and bubbly.

Garnish with chopped fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens