Spaghetti Squash Lasagna

The hubs is out of town today so I tend to eat sandwiches or scrounge around and use up leftovers when he is gone.  Since I had a sandwich for lunch, I decided to use some of the open Classico spaghetti sauce in the fridge with a half pound of ground beef.  I knew I had some frozen spaghetti squash threads int he freezer (be sure to wring them out in a towel after defrosting if using frozen squash) and some ricotta as well.  Bingo!  Sounded sort of like lasagna to me.  I quickly defrosted ½ lb. ground beef in my microwave and browned it.  then I just layered and VOILA!  A delicious lasagna-like dish that would have served two.  I used a 6″ square baking dish for this, but a loaf pan will work as well.  This recipe is suitable for all phases of Atkins, Keto diets and Primal if you indulge in dairy.  IMG_5725

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INGREDIENTS:

1/3 c. Classico or Lucini prepared spaghetti sauce (use more if you like, but it will be “soupier”)

8 oz. ground beef (browned)

1 c. spaghetti squash threads (cooked and squeezed of all water)

4 oz. shredded Mozzarella cheese (about 1 cup)

3 T. grated Parmesan cheese

½ c. Ricotta cheese

1/8 tsp. dried oregano leaves (or ½ tsp. fresh, chopped)

DIRECTIONS:   Cook spaghetti squash using your preferred method.  I halve it, place face down in 1/2″ water and microwave for 13 minutes.  I then scrape out and discard the seeds and fork out the threads.  Place threads in clean kitchen towel and wring out any water over your sink……especially if using previously frozen squash!).  Set aside 1 cup for this recipe and save the remainder for another use or freeze in baggies.  Preheat oven to 350º.

Brown the ground beef, leaving it in fairly chunky bits.  Spread the meat undrained into a glass loaf pan.  I used a 6″x6″ square baking dish, but a loaf shaped pan or small round baking dish will work.  The meat grease oils your baking dish quite nicely. 🙂  Shred half of the spaghetti squash threads on top of the meat.  Sprinkle 1/3 of the Mozzy and 1 T. Parm cheese on next.  Spoon on half the spaghetti sauce, spreading evenly.  Dot with half of the ricotta and spread it out a bit with the back of your spoon.  Lightly sprinkle with oregano.  Next top with  1/3 more of the Mozzy and another tablespoon of the Parm cheese.  Add the remaining sauce and spread evenly.  Dot with remaining Ricotta and spread with back of your spoon again.  Sprinkle on the remaining Mozzy and last tablespoon of Parm cheese.    Sprinkle with oregano lightly again.  Pop into 350º oven. Bake 30 minutes or until bubbly.   Allow to cool 5-6 minutes to set up before attempting to dip up.

NUTRITIONAL INFO:   Makes 2 adult servings (double ingredient for a larger pan to serve 4).  Each serving contains:

623 calories, 40 g fat, 12.5 g carbs, 1.85 g fiber, 11.65 g NET CARBS, 54 g protein, 1300 mg sodium  (to lower these figures, cut this into 3 servings. 🙂  )

 

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