Low Carb Baked Spaghetti Squash Casserole

Baked Spaghetti SquashAnd yet another way to use spaghetti squash.  As far as I am concerned you can just about put the kitchen sink into this dish.  These are not in the recipe but a cup or two of Caramelized Zucchini would be a terrific addition as well as a cup or two of sautéed caramelized eggplant.  Both are great low carb healthy extenders.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Baked Spaghetti Squash Casserole
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Ingredients
  1. 1 Large Spaghetti Squash
  2. 1½ Lb 20% Hamburger
  3. ½ Medium Onion Chopped
  4. 1 Lb Sautéed Mushrooms
  5. 2 T Butter
  6. ½ C Sliced Black Olives
  7. 1 C Heavy Cream
  8. 2 Beaten Eggs
  9. 1 Cn Crushed Tomatoes
  10. ½ Cn Tomato Sauce
  11. 1 T Crushed Italian Herbs
  12. 1 T Crushed Garlic (Plus More If Wanted)
  13. 1 T Chicken Base
  14. 3 C Grated Full Fat Mozzarella Cheese
  15. ½ C Parmesan Cheese
Instructions
  1. Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands.
  2. Put squash in large buttered glass baking dish.
  3. Preheat oven to 325°.
  4. Cook hamburger & onion, mix in olives. Set aside.
  5. Sauté mushrooms in butter, add to hamburger and top squash.
  6. Heat heavy cream, add tomatoes & sauce, herbs, chicken base, and garlic.
  7. Remove from heat, cool a little, mix in beaten eggs, and spoon evenly over casserole.
  8. Top casserole with mozzarella and sprinkle with Parmesan cheese.
  9. Cover with foil and bake about 30-35 minutes or cheese is well melted.
  10. 8 Servings
  11. 449 Calories, 27.3g Protein, 14.1g Carbs, 2.8g Fiber, 11.3g Net Carbs
  12. 10 Servings
  13. 359 Calories, 21.8g Protein, 11.3g Carbs, 2.1g Fiber, 9.2g Net Carbs
Notes
  1. Easily substitute kalamata olives for the black ones and this is actually what I do. I put black olives in the recipe because they are more readily available but pitted kalamatas, in my opinion, are much better.
  2. As I said above I think a cup or two of sautéed zucchini and/or sautéed eggplant would also be a terrific addition.
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