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Baked Spaghetti


Spaghetti is a staple of every family’s weeknight meals. Enjoy this classic on keto by replacing the traditional noodles with spaghetti squash, which looks just like noodles when it’s cooked. Topped with gobs of cheese and a hefty serving of sugar-free pasta sauce, this is a treat everyone will enjoy.

Ingredients

  • 1 large spaghetti squash (yields 5 cups)
  • ½ cup butter
  • ½ pound 80-percent lean ground beef
  • ½ pound Italian sausage
  • ½ pound chicken sausage
  • ½ cup red wine
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • ½ pound mushrooms, sliced
  • 1 (6-ounce) can tomato paste
  • 1 (18-ounce) can diced tomatoes
  • 1 tablespoon Italian seasoning
  • 4 ounces ricotta cheese, divided
  • 4 ounces mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 350°F.
  2. Place the spaghetti squash in a large microwaveable bowl and use the tip of a sharp knife to pierce the shell all around. Microwave on high for 15 to 20 minutes, depending on the size of your squash. Remove from the microwave. Set aside to cool.
  3. Heat a large skillet over medium-high heat. Add the butter and melt for 1 to 2 minutes.
  4. Add the ground beef, Italian sausage, and chicken sausage to the pan. Saute for about 10 minutes.
  5. Add the red wine and lower the heat to medium, letting the wine reduce with the meat for 3 to 5 minutes.
  6. Add the onion and garlic. Cook until tender, about 4 minutes. Add the mushrooms and stir, cooking for additional 8 to 9 minutes.
  7. Add the tomato paste, diced tomatoes with the juices, and Italian seasoning to the mixture. Stir well to combine. Cook for 10 to 15 minutes, until reduced by half.
  8. Return to the spaghetti squash. Cut it in half lengthwise. Clean it, removing the inner seeds, and scoop out the flesh with a fork.
  9. In a large baking dish with a lid, spread half of the spaghetti squash in the bottom. Top with 2 ounces of ricotta, 2 ounces of mozzarella, and 4 ounces of Parmesan. Cover with the tomato sauce. Top with the remaining half of the spaghetti squash.
  10. Finish with the remaining 2 ounces of ricotta, 2 ounces of mozzarella, and 4 ounces of Parmesan cheese.
  11. Cover the pan and put it in the preheated oven. Bake for 20 minutes.
  12. Remove the dish from the oven and carefully remove the lid. Return the uncovered dish to the oven and bake for another 15 to 20 minutes. Finish with 2 to 3 minutes under the broiler for a crispy, browned top.
  13. Cool for 10 to 15 minutes before serving.

Written by Healthy Cat

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