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Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.

Source: EatingWell Magazine, January/February 2020

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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

  • Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.

  • Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.

Nutrition Facts

1 1/2 cups
470 calories; protein 42.9g; carbohydrates 27.5g; dietary fiber 7.1g; sugars 13.4g; fat 19.8g; saturated fat 9.4g; cholesterol 118mg; vitamin a iu 2324.4IU; vitamin c 23.5mg; folate 31mcg; calcium 227.4mg; iron 7.6mg; magnesium 59.6mg; potassium 1298.8mg; sodium 719.1mg.
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