2 ripe spaghetti squash
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 pound lean ground beef (95% lean)
2 cups crushed tomatoes
1 (8 oz) can tomato sauce
½ cup low-sodium chicken broth
1 tsp. Italian seasoning
1 packet Stevia
Salt and pepper, to taste
2 Tbsp Parmesan cheese, freshly grated
3 Tbsp basil, chopped (divided)
1 cup mozzarella cheese, shredded
To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don’t stick.
Bake squash in the oven for 45 minutes until tender.
Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil.
Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
In a 9×13 inch baking dish, spoon 1½ cups of meat sauce into bottom and spread out evenly. Layer with ½ of the spaghetti squash then 1½ cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1½ cups) and top with mozzarella cheese.
Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
Top with remaining tablespoon of basil, serve and enjoy!
Serving Size: ½ cup • Calories: 145 • Fat: 6 g • Carbs: 9.8 g • Fiber: 2.2 g • Protein: 13 g