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BAKED SPAGHETTI SQUASH CASSEROLE

By Nina Nyiri

Leftovers are a MUST HAVE for a busy week! This TASTY Casserole may require some of your time to prep, but then you then you SAVE time during the week (when things get even crazier)! This dish is packed full of veggies, protein and healthy fats! It’s a one pot wonder! Go ahead and give it a go on your rest days!

WHAT YOU NEED

• non-stick large saute pan

• 9 x 12 baking dish

• spatula, knife & fork

• large bowl

• cutting board

• tbsp and cup measurer

• foil

• colander

INGREDIENTS: 2 – Whole Organic Spaghetti Squash 1 tbsp + 2 tsp Grapeseed Oil 1 heaping tbsp Minced Garlic 1 medium white onion, chopped 2  lbs. Lean Ground Meat of choice (Turkey, Beef, or Sausage) – I used Grassfed Beef 85/15 1 – 15 oz. can Organic Crushed Tomatoes 1 cup Organic Tomato Sauce (no salt added) ~ 8 oz. can 1/2 cup Grassfed Low Sodium Chicken Broth 1 tsp dried Herbes de Provence OR Italian Blend seasoning 1 heaping tbsp Minced Garlic Himalayan Salt & Fresh Pepper to taste 3 tbsp Fresh Basil, chopped *Dairy optional: 1 cup Mozzarella Cheese, shredded

SPAGHETTI SQUASH DIRECTIONS: Option to bake the Spaghetti Squash in advance the night before. Preheat oven to 400F. Cut stem and then carefully cut squash in half lengthwise. Remove seeds with a spoon or fork. Season with 1 tbsp grapeseed oil, himalayan salt & pepper. Lightly dab more grapeseed oil onto baking sheet. Place squash cut-side up. Cook for 40-50 minutes depending on the size of the squash. Cool for at least 10 minutes. Turn oven to 350F (this will be temp for baking the casserole). Using a fork, scrape out all the strands and place in a large bowl. Set aside

MEAT SAUCE DIRECTIONS: Add 2 tsp Grapeseed Oil to saute pan and turn to medium heat. Add chopped onions & garlic and saute until fragrant (about 2 minutes). Proceed to add uncooked ground meat of choice and cook until fully browned. If using a fattier percentage of meat, you will need to drain before you move on to the next step. Add in the crushed tomatoes, tomato sauce, broth & seasonings and mix well. Bring the sauce to a light boil then turn the heat to low/simmer. Allow the sauce to simmer for 10-15 minutes.  Add in 1 tbsp of the fresh basil, remove from the heat and set aside.

CASSEROLE LAYERING DIRECTIONS: In your 9 x 12 baking dish, spoon a 1/3 of the meat sauce into the bottom of the dish. Try to spread it evenly across the dish. Layer with 1/2 of the cooked spaghetti squash. Begin the 2nd layer with 1/2 of the remaining meat sauce and then top with the remaining squash. Top the squash with the remaining meat sauce and proceed to add cheese (optional). Cover with foil and bake for approx. 30 minutes. Remove foil and then cook for another 8-10 minutes until the cheese has melted. Allow to cool for 10-15 minutes. Top with the remaining basil, serve and ENJOY!

Servings: 12  Approximate Macros for 1/2 cup (includes 85/15 ground beef & mozzarella) Protein – 24 grams / Carbs – 17 grams / Fat – 9 grams Approximately 248 calories *Calories will vary depending on brands of ingredients and if you make any substitutions

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SPAGHETTI SQUASH CASSEROLE

leftovers

casserole

one pot cooking