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Just Squash It!

     Wow!  Hot weather has hit here in West Virginia!  It's the time of the year when it's tempting to open up my freezer and climb inside.  Just kidding, it's the time of year when it's a good thing to open up the freezer and grab a casserole that only needs to be heated.  Even better-open up the freezer and grab a casserole that is not only ready to heat, it's delicious and for those of us who are diabetic or just watching their carbs, is low carb!
     Baked spaghetti casserole is so good.  You might be thinking that I'm nuts for talking about spaghetti in a low carb dish, and I would be, but in this casserole the pasta is replaced by spaghetti squash.  So tasty and healthy!

      Let's make it! Begin by preheating your oven.  Cut your squash right down the center lenghthwise. (To make it easier, poke a couple of holes in them and microwave for about 4-5 minutes.)  Place the halves cut side down on a lightly sprayed baking sheet and bake until tender.

       While the squash is baking, we'll make the sauce.  I'm warning you: go ahead and write down how to make it this sauce because it's so yummy that you will want it for anything you use marinara sauce.  If you prefer your dish to be vegetarian, omit the ground beef.

     Drizzle oil into a large pan and sauté the onion and garlic until fragrant, about 2 minutes.  Add the ground beef and cook until it's no longer pink. Drain off liquid.

     Stir in crushed tomatoes, tomato sauce, broth, Italian seasoning, Stevia, salt and pepper. Bring to a boil, reduce heat and let simmer until your squash is finished baking.
     When your squash is getting close to being done, stir in the Parmesan cheese and 2 tablespoons of the basil, continue simmering.

     I'll give you a second or two to wipe the drool off of your chin.
     .
     .
     .
     .
     .
     All right now,  your squash is ready to come out of the oven.
     Use a clean kitchen towel or potholder if you need to, and take a fork and scrape out the strands of "spaghetti".
     🎜You're much too much, and just to very very to ever be in Webster's Dictionary!🎝
     You can sing along with Ol' Blue Eyes if you want.  I didn't here in order to save you from suffering. 🤣

     Now, get a 9"x13" baking dish and spoon 1 1/2 cups of the sauce into the bottom and spread it out evenly. Layer with 1/2 of the "noodles" then 1 1/2 cups more of the sauce.  Repeat, ending with the sauce.  Top with mozzarella cheese, cover with foil and bake for a half an hour.  Remove the foil and bake about 10 more minutes until the cheese is melted. Put the remaining basil on top and sit down and enjoy this healthy, homemade casserole!

          I took the photo before putting the basil on top.  Oops!

Baked Spaghetti Squash Casserole
10 1/2 cup servings

  • 2 ripe spaghetti squash
  • 1 Tbs olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lb. 95% lean ground beef
  • 2 cups crushed tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 1 tsp Stevia (sugar if desired)
  • Salt and pepper to taste
  • 2 Tbs Parmesan cheese, grated
  • 3 Tbs fresh basil, chopped (divided)
  • 1 cup mozzarella cheese, shredded
  1. Preheat oven to 350℉ (177℃).  Cut squash down the center lengthwise and scoop out the seeds, and place cut side down on lightly sprayed baking sheet.
  2. Bake squash for about 45 minutes, until tender.
  3. While squash is baking, drizzle oil into a large pan over medium heat and sauté onion and garlic until fragrant, about 2 minutes. Add ground beef, cook until meat is no longer pink, drain any liquid if necessary.
  4. Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat to low and allow sauce to simmer until the squash is done.
  5. When your squash is close to being done, stir Parmesan cheese and 2 tablespoons of the fresh basil into the sauce; continue simmering.
  6. Take the squash out of the oven and scrape out the strands of "spaghetti" using a fork, putting them into a large bowl.
  7. In a 9"x13" baking dish, spoon 1 1/2 cups of the sauce into the bottom and spread out evenly. Layer with 1/2 of the "noodles" and then 1 1/2 cups more of the sauce. Repeat, ending with sauce. Top with the mozzarella cheese.
  8. Cover with foil and bake for 30 minutes, then remove foil and bake 10 more minutes until the cheese is melted. 
  9. Top with the remaining fresh basil.
     Nutritional info: calories: 200; fat: 8.1g; saturated fat: 3.5g; carbs: 12g; fiber:2.8g; protein:              18g; sugars: 6.3g

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"Nothing tastes as good as healthy feels!"
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