Spaghetti Squash with Creamy Sauce
Spaghetti squash is a versatile, low-carb alternative to pasta that’s perfect for fall cooking. With its mild flavor and nutrient-packed profile, this protein-rich roasted spaghetti squash recipe will become a new favorite for healthy, comforting meals.
Ingredients
Sauce
- 6 oz. cottage cheese
- 1/2 cup grated parmesan cheese
- 1.5 cups shredded mozzarella
- 1 egg
- 1/2 tsp dried Italian seasoning
Spaghetti Squash
- 1 large spaghetti squash
- 1 lb raw ground beef
- 4 cloves garlic minced
- 1/2 jar marinara sauce
Instructions
- Combine sauce ingredients in a blender and blend until smooth.
- In a pan, brown ground beef and minced garlic.
- Add marinara sauce to meat mixture and simmer for 10 minutes.
- Pierce spaghetti squash with knife and microwave for 5 minutes.
- Cut squash in half, and scoop out the seeds. Coat inside with olive oil, salt, and pepper.
- Bake squash face down at 375 degrees for 25-35 minutes.
- Remove squash from oven and allow to cool for 5 minutes. Now scrape inside of squash with a fork leaving the spaghetti squash inside.
- Spoon cottage cheese mixture into each half of squash, add spaghetti meat sauce next, and top with mozzarella and remaining Parmesan. Top with a little Italian seasoning.
- Place squash halves back in the oven at 400 degrees, cut side up, for 25 minutes. Enjoy!
Notes
- Carbohydrates: 12g
- Protein: 30g
- Fat: 17g
- Fiber: 2g
Nutrition
Calories: 342kcal
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