Spaghetti Squash Bake (low carb)


  • 1 lb ground beef
  • 1.5 cups Rao’s marinara sauce
  • 4 cups cooked spaghetti squash
  • 1.25 cup grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese
  • Fresh basil or parsley to garnish

What to do:

Cook the squash: Cut into 1″ rings, drizzle with EVOO and bake at 400 degrees for 30 minutes. Flip and cook 15 more minutes

Brown ground beef (season with salt and pepper). Be sure to stir a lot to break up the beef so its not in big chunks. Once browned, add marinara and simmer a few minutes. Add in cooked spaghetti squash, Parmesan cheese and mix well.

Top with shredded mozzarella and back at 375 degrees for 20 minutes or until cheese is bubbly and browned. Garnish with fresh herbs if desired.

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