Beef & Cheesy Spaghetti Squash Bakeyummy

Kelly Bagnasco

Low Carb Beef and Cheesy Spaghetti Squash Bake!

yummy

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, choppedsquash Bake
1 carrot, shredded
2 stalks celery, chopped
1 lb minced ground beef
1 (24 ounce) can prepared low-carb spaghetti sauce
1 teaspoon oregano

1 large spaghetti squash
1 cup grated cheddar cheese
1/4 cup freshly grated parmesan cheese
salt and pepper

Directions:

Preheat oven to 350 degrees.

Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear. Add hamburger and cook until no pink remains. Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly. While beef mixture is simmering, cut the squash in half and carefully remove the seeds. Be sure to cut around the edge so you don't cut into the squash itself. Place face down in microwaveable casserole dish, add 1 inch of water and cover. Microwave on high for approx 10 minutes, or until it begins to soften. (Alternately, you can cook the same way in the oven for 30 min). Let cool and carefully remove inside of squash with fork or spoon. It will look a lot like cooked spaghetti and come out in strands.

Let squash strands drain well. Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly. Top with Parmesan and season with salt and pepper to taste when serving.
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