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

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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