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:

Quickview
441k Calories
26g Protein
27g Total Fat
26g Carbs
10% Health Score
Limit These
Calories
441k
22%

Fat
27g
43%

  Saturated Fat
11g
69%

Carbohydrates
26g
9%

  Sugar
11g
12%

Cholesterol
128mg
43%

Sodium
1421mg
62%

Get Enough Of These
Protein
26g
53%

Calcium
300mg
30%

Vitamin A
1457IU
29%

Phosphorus
235mg
24%

Manganese
0.42mg
21%

Potassium
698mg
20%

Selenium
13µg
19%

Vitamin C
15mg
19%

Iron
3mg
18%

Vitamin E
2mg
18%

Fiber
4g
18%

Copper
0.36mg
18%

Vitamin B6
0.36mg
18%

Vitamin B2
0.28mg
16%

Vitamin B3
3mg
15%

Zinc
2mg
14%

Magnesium
52mg
13%

Vitamin B5
1mg
13%

Folate
40µg
10%

Vitamin B12
0.6µg
10%

Vitamin K
8µg
8%

Vitamin B1
0.1mg
7%

Vitamin D
0.37µg
2%

covered percent of daily need
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Related Videos:

Cheesy Baked Spaghetti Squash | Delish + Ragu

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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