Beef and Spaghetti Squash Savory Ground Beef with Roasted Spaghetti Squash Ingredients: 1 medium spaghetti squash 1 lb (450g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 2 tablespoons olive oil Grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) Directions: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender. While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat. Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld. Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates. Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 350 kcal | Servings: 4 servings #spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!

Indulge in a comforting dish that’s both nutritious and delicious! This Creamy Spaghetti Squash Au Gratin will be a hit at your dinner table! Ingredients: - 3 cups cooked spaghetti squash (pulled apart) - 2 eggs - 1 cup shredded mozzarella - 1/2 cup plain Greek yogurt - 2 tablespoons minced garlic - 1/2 teaspoon dried thyme - Salt (to preference) - Pepper (to preference) - 1/2 cup grated Parmesan Directions: Step 1: Preheat the Oven Start by cranking up your oven to 400°F (200°C). This way, you’ll have a perfect baking environment for that casserole. Step 2: Prepare the Squash Mixture In a large bowl, combine the cooked and cooled spaghetti squash with eggs, mozzarella, and Greek yogurt. Give it a good mix until everything is well incorporated – this is what will give your dish that creamy, dreamy texture! Step 3: Season the Mixture Next, sprinkle in salt, pepper, minced garlic, and thyme. Stir it all together to ensure the flavors burst forth in every single bite. Step 4: Transfer to Casserole Dish and Top Pour your seasoned goodness into a lightly greased casserole dish, smoothing it out evenly. And don’t be shy with that grated Parmesan; sprinkle it generously on top to create a scrumptious crust! Step 5: Bake the Casserole Pop your casserole into the oven and let it bake for about 30 minutes, or until the top turns a lovely golden brown. This is the magic moment where all the flavors meld into something divine. Step 6: Rest and Serve When it’s out of the oven, let the casserole rest for about 10 minutes. This is crucial for it to set nicely and makes serving a breeze. After it has rested, slice it up and enjoy every rich, creamy bite! Nutrition Facts (per serving): - Serving Size: 1/6 of casserole - Calories: 230 - Protein: 14g - Carbohydrates: 10g - Fat: 14g - Fiber: 2g Enjoy this delightful dish, perfect for any occasion! #SpaghettiSquash #HealthyEating #ComfortFood #CasseroleLove #CookingAtHome

Shrimp and Spaghetti Squash Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Juice of half a lemon Directions: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells. Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon. Serve warm and enjoy! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 345 kcal | Servings: 4 servings #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!

Looking for a deliciously cheesy, low-carb treat? These Keto Cheesy Spaghetti Squash Medallions are your answer! Ingredients: - 1 medium spaghetti squash - 1 1⁄2 cups shredded mozzarella (or your favorite melty cheese) - 2 tbsp heavy cream - 1 tbsp cream cheese - 1⁄2 tsp garlic powder - Sea salt & cracked black pepper to taste - Olive oil spray or butter for brushing - A pinch of Italian herbs or red chili flakes (optional) - Grated Parmesan for extra crispiness (optional) Directions: 1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. 2. Slice the spaghetti squash into thick medallions, about 1/2 inch thick, and scoop out the seeds. 3. Brush both sides of each squash slice with olive oil or melted butter, then sprinkle with salt and pepper. Roast in the oven for about 10-12 minutes to start softening them up. 4. While that’s baking, grab a small bowl and mix together the shredded mozzarella, cream cheese, heavy cream, and garlic powder until you have a creamy blend. 5. Spread a generous amount of the cheese mixture on top of each squash slice. If you’re feeling adventurous, sprinkle on some Italian herbs or red chili flakes for a little heat. 6. Pop them back in the oven and bake for another 8-10 minutes, until the cheese is bubbly and golden. For that perfect crispy finish, broil them for the last 1-2 minutes. 7. Serve warm and savor the delightful crunch of the edges, the creamy cheesy top, and the tender squash underneath! Nutritional Facts (per serving): - Serving size: 2 medallions - Calories: ~200 - Fat: 15g - Carbohydrates: 6g - Protein: 10g Get ready to impress your friends and family with this crowd-pleaser! #KetoRecipe #CheesyGoodness #SpaghettiSquash #HealthyEating #LowCarbDelight