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LOW CARB SPAGHETTI SQUASH LASAGNA CASSEROLE - SUGAR-FR…



Low Carb Spaghetti Squash Lasagna Casserole - Sugar-Fr… 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

56 ALL-TIME FAVORITE CASSEROLE RECIPES - YUMMLY



56 All-Time Favorite Casserole Recipes - Yummly image

Classic comfort food but better, with cream cheese and buttery Ritz cracker crumbs. Everyone will be asking for the recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Provided by Yummly

Total Time 55 minutes

Yield 11

Number Of Ingredients 15

nonstick cooking spray
1 tablespoon salt for pasta water
12 ounces sharp cheddar cheese 1 1/2 cups shredded
4 ounces Gruyere cheese or Swiss, 1/2 cup shredded
4 ounces Gouda cheese 1/2 cup shredded
4 ounces cream cheese
1 pound elbow macaroni
6 tablespoons unsalted butter for sauce
1/2 cup all-purpose flour
4 1/2 cups whole milk
1/2 teaspoon mustard powder
3/4 teaspoon salt for sauce
1/4 teaspoon black pepper or white pepper
4 ounces round buttery crackers like Ritz, 4 oz. is about 36 crackers
1/4 cup unsalted butter for topping

Steps:

  • Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  • Bring a large pot of water to a boil and add the salt.
  • Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
  • Cut the cream cheese into 1/2-inch cubes. Set aside.
  • Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
  • Preheat the oven to 375°F.
  • In a large pot over medium heat, melt the butter.
  • Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
  • Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
  • Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
  • Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
  • Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
  • Pour the pasta into the prepared baking dish.
  • Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
  • Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
  • Sprinkle the cracker crumbs in an even layer over the pasta.
  • Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
  • Check to see that mac and cheese is done. Remove from oven or add time as needed.
  • Allow macaroni and cheese to rest for 15-20 minutes before serving.

Nutrition Facts : Calories 570 calories, CarbohydrateContent 41 grams, CholesterolContent 105 milligrams, FatContent 34 grams, FiberContent 1 grams, ProteinContent 23 grams, SaturatedFatContent 21 grams, SodiumContent 1200 milligrams, SugarContent 7 grams

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