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    You are in: Home / Recipes / Low Carb Beef and Cheesy Spaghetti Squash Bake! Recipe
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    Low Carb Beef and Cheesy Spaghetti Squash Bake!

    Low Carb Beef and Cheesy Spaghetti Squash Bake!. Photo by ~Leslie~

    1/4 Photos of Low Carb Beef and Cheesy Spaghetti Squash Bake!

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ~Leslie~'s Note:

    This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Beef and Pasta Bake - the Best!. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
    3. 3
      Add hamburger and cook until no pink remains.
    4. 4
      Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
    5. 5
      While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
    6. 6
      Be sure to cut around the edge so you don't cut into the squash itself.
    7. 7
      Place face down in microwaveable casserole dish, add 1 inch of water and cover.
    8. 8
      Microwave on high for approx 10 minutes, or until it begins to soften.
    9. 9
      (Alternately, you can cook the same way in the oven for 30 min).
    10. 10
      Let cool and carefully remove inside of squash with fork or spoon.
    11. 11
      It will look a lot like cooked spaghetti and come out in strands.
    12. 12
      Let squash strands drain well.
    13. 13
      Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
    14. 14
      Bake, uncovered, for 15 mins or until browned slightly.
    15. 15
      Top with parmesan and season with salt and pepper to taste when serving.

    Ratings & Reviews:

    • on November 18, 2010

      A diamond (or at least ruby), but VERY rough. First: I do not think this needs any cheese, certainly no cheddar. And you can use any ground poultry or sausage instead of beef.

      Directions for cooking the squash are too vague AND too complex. IGNORE STEPS 6-9 AND 12. Here's what you do instead: Use a 3.5 to 4 pound spaghetti squash. When you first walk in the kitchen, puncture it 4 times with a small but sturdy knife (careful wiggling it out), and stick it straight on the oven rack at 375-400. It will be done in around an hour, while you do steps 2-4 and maybe other tasks.

      I also recommend in Step 11 that you (A) give the strands a few snips with kitchen shears right in the bowl/pan ; and (B) save out a small container of the squash for another use, until you decide if you want/need it all in this casserole.

      There -- probably worth re-posting the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2010

      45

      This is a good recipe. I would have liked to have a solid measurement for spaghetti squash, as "large" can really be relative. I cooked a few squash just to be sure to have enough to mix in. I added mushrooms in place of celery.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2010

      55

      This is absolutely delicious and I'm SO glad you posted it! We sometimes grow spaghetti squash in our garden and thus have tried several recipes using spaghetti squash. This is, by far, the best one yet! Thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Low Carb Beef and Cheesy Spaghetti Squash Bake!

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.6
     
    Calories from Fat 289
    61%
    Total Fat 32.2 g
    49%
    Saturated Fat 14.3 g
    71%
    Cholesterol 112.2 mg
    37%
    Sodium 390.9 mg
    16%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.4 g
    9%
    Protein 31.8 g
    63%

    The following items or measurements are not included:

    low-carb spaghetti sauce

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