DIFFERENT SQUASH RECIPES

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LOW CARB SPAGHETTI SQUASH LASAGNA CASSEROLE



Low Carb Spaghetti Squash Lasagna Casserole image

Provided by Brenda Bennett | Sugar-Free Mom

Total Time 90 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 18

1.5 pounds Spaghetti Squash (was 3 pounds with shell) (halved lengthwise, seeded )
2 pounds ground beef
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon pepper
24 ounces marinara sauce (divided)
24 ounces ricotta cheese (part skim)
2 cups mozzarella (shredded, divided)
1/4 cup grated Parmesan
2 eggs
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Steps:

  • Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
  • In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 12 ounces of sauce to meat. Reserve the rest.
  • Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
  • Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
  • Top with the meat layer.
  • Spread the cheese layer.
  • Add the remaining sauce over the cheese layer.
  • Top with the remaining mozzarella cheese.
  • Cover and bake for 30 minutes at 350 degrees.

Nutrition Facts : ServingSize 8 ounces, Calories 432 kcal, CarbohydrateContent 7 g, ProteinContent 26 g, FatContent 32 g, SaturatedFatContent 14 g, CholesterolContent 126 mg, SodiumContent 627 mg, FiberContent 1 g, SugarContent 2 g

LOW CARB SPAGHETTI SQUASH LASAGNA CASSEROLE



Low Carb Spaghetti Squash Lasagna Casserole image

Provided by Brenda Bennett | Sugar-Free Mom

Total Time 90 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 18

1.5 pounds Spaghetti Squash (was 3 pounds with shell) (halved lengthwise, seeded )
2 pounds ground beef
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon pepper
24 ounces marinara sauce (divided)
24 ounces ricotta cheese (part skim)
2 cups mozzarella (shredded, divided)
1/4 cup grated Parmesan
2 eggs
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Steps:

  • Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
  • In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 12 ounces of sauce to meat. Reserve the rest.
  • Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
  • Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
  • Top with the meat layer.
  • Spread the cheese layer.
  • Add the remaining sauce over the cheese layer.
  • Top with the remaining mozzarella cheese.
  • Cover and bake for 30 minutes at 350 degrees.

Nutrition Facts : ServingSize 8 ounces, Calories 432 kcal, CarbohydrateContent 7 g, ProteinContent 26 g, FatContent 32 g, SaturatedFatContent 14 g, CholesterolContent 126 mg, SodiumContent 627 mg, FiberContent 1 g, SugarContent 2 g

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Aug 24, 2015 · In colour and texture, it is similar to kabocha, but its shape is elongated. Acorn squash is known by different names as Des Moines squash or pepper squash. The ridges are distinct and even though it is a winter squash, it has similarities to the summer squash …
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