This meal is one of my favorite go-to recipes. It’s fairly low carb with just 5.5 net carbs per cup of squash before you add all the saucy goodness. We typically meal prep this on Sundays. It’s easy, delicious and it will last us most of the week for lunches and dinners or if you are like me… breakfast too.
We start by prepping the Easy Spaghetti Squash. This can be done a day or two in advance. If you make the squash beforehand it’s always best to leave it in a colander over a bowl to let the moisture drain out. If not, no big deal. Just means you will have a bit more moisture in your pan.
- Cooked Spaghetti Squash – 1 Large Cooked – See Easy Spaghetti Squash
- Ground Beef – 1 lb
- Tomato Sauce – 1 Jar
- Garlic – 2 Cloves
- Onion – 1 Small Chopped
- Cottage Cheese – 16 Oz
- Shredded Mozzarella Cheese – 6 Cups
- Salt – to taste
- Pepper – to taste
What’s so amazing about this dish is you can alternate ingredients. If you don’t like onions omit them. If you like black olives, mushrooms or peppers go ahead and toss those bad boys in. For us, we love garlic and onions so of course, we start with those as we do most of our other dishes. I really love black olives but, Stella hates them. She calls them the Devil’s Cheerios.
Start by adding the ground beef to a skillet. I prefer my ground beef to be in smaller chunks so I spend some time breaking the beef up. Once it has started to brown on one side I give the meat a good stir and toss in the garlic and onions. Here is where I would suggest any additional ingredients you would like. Season the beef with a bit of salt and pepper while it finishes browning.
Once the meat is browned go ahead and toss in your tomato sauce. Now here is where you can get some tricky carbs. I’ve tried to find a sugar free tomato sauce, but I have failed ( I didn’t try that hard). If you are inclined to make this as low carb as possible I would certainly try to find some sugar free tomato sauce. Let this simmer for a few minutes.
At this point, I would do some taste testing. With canned tomato sauce I tend to feel the sauce needs a bit more seasoning. I usually will toss in some garlic salt/powder, onion powder, Italian seasoning, and more salt and pepper. Once the taste is to your liking it’s time to start layering.
Starting with a small amount of cooking spray I cover the pan just a little bit. I’d hate for all of this goodness to cook and it all stick to the pan. Cover the bottom portion of the pan with the cooked squash, meat sauce, cottage cheese, mozzarella, and repeat once more. You can also change up the cottage cheese for ricotta. Either is splendid. We chose cottage cheese because it’s a bit more economical than ricotta.
To make this dish a bit more rich and gooey, sub fresh mozzarella balls three across about an inch or so apart on the first layer for the shredded mozzarella.
Cover the dish with tin foil and bake at 425° for 40 minutes or so. Remove tinfoil and place back in the over to brown up the cheese, approximately 5 minutes.
- Preheat Oven to 425°
- Ground Beef in a medium-size skillet.
- Season Beef with onions and garlic.
- Add tomato sauce and season to taste.
- Let sauce simmer for a few minutes.
- Spray glass baking dish with cooking spray.
- Start layering.
- Sauce Mixture
- Cottage Cheese
- Mozzarella Cheese
- Repeat Once More
- Cover dish with tin foil.
- Bake for 40 minutes.
- Remove tinfoil.
- Bake uncovered for 5 minutes.
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay