Cheesy Baked Spaghetti Squash
Cheesy Baked Spaghetti Squash requires around 1 hour and 15 minutes from start to finish. This gluten free and primal recipe serves 6 and costs $2.39 per serving. One serving contains 441 calories, 26g of protein, and 28g of fat. This recipe from againstallgrain.com has 21388 fans. A mixture of spaghetti squash, sea salt, fontina cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. Overall, this recipe earns a pretty good spoonacular score of 69%. Similar recipes include Cheesy Baked Spaghetti Squash, Cheesy Baked Spaghetti Squash with Chorizo, and Cheesy Baked Spaghetti Squash Boats with Grilled Chicken Skinnytaste.
Servings: 6
Ingredients:
1 pound ground beef or uncooked Italian chicken sausage
1 egg, beaten
1 cup shredded raw mozzarella or smoked fontina cheese
2 garlic cloves, minced
1 tablespoon ghee or olive oil
1/2 teaspooon oregano
3 tablespoons freshly grated parmesan
3/4 teaspoon parsley
1/4 teaspoon cracked pepper
1/4 teaspoon red pepper flakes
1 cup ricotta (use farmer's cheese for SCD)
3/4 teaspoon sea salt
1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
2 tablespoons tomato paste
2 cups tomato puree
1/4 cup water
1/4 cup yellow onion, finely minced
Equipment:
oven
sauce pan
pot
casserole dish
Cooking instruction summary:
Preheat oven to 350 degrees F.Heat the ghee in a large saucepan over medium heat. Add the onion and garlic and saut 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 farmers cheese, shredded fontina, and egg and stir to combine.Lightly grease a 912 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.
Step by step:
1. Preheat oven to 350 degrees F.
2. Heat the ghee in a large saucepan over medium heat.
3. Add the onion and garlic and saut until translucent, about 5 minutes.
4. Add the meat and brown until cooked through, about 7 minutes.
5. 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.
6. Add the farmers cheese, shredded fontina, and egg and stir to combine.Lightly grease a 912 casserole dish with ghee or olive oil then pour in the spaghetti mixture and spread evenly.
7. Bake in the oven for 20 minutes.
8. Add the parmesan cheese on top then bake for an additional 12 minutes, until bubbly and the cheese has browned slightly on top.
Nutrition Information:
covered percent of daily need
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