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Spaghetti casserole

 
Spaghetti Casserole

This recipe was inspired by one that I saw on PaleOMG. I had to use what I already had at my house and this is what I came up with. Also, I added some mozzarella cheese to part of it for the kids.

1 medium size spaghetti squash
Olive oil
1 lb ground beef
1 onion chopped
2 cloves garlic, minced
Salt and pepper
1 cup organic, gluten free marinara sauce
1 tablespoon basil
2 eggs, whisked

1. Preheat oven to 400
2. Cut spaghetti squash in half and place face down on baking sheet. Bake 25 minutes
3. While squash is cooking start to brown beef, onion, and garlic in olive oil in a skillet
4. Once meat is browned turn off heat and add basil, salt and pepper, and marinara sauce.
5. Now get squash out of oven and scrape inside out with a fork into a greased 8x8 baking dish.
6. Add meat sauce to squash in baking dish
7. Whisk eggs in a bowl and add then to the baking dish. Mix well until you can no longer see the egg.
8. Bake for 1 hour

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5 Responses to Spaghetti casserole

  1. Krisan says:

    I assume you cook the spaghetti squash all the way through before adding to baking dish? This looks delicious! I am going to make it this weekend since I have all the ingredients already.

  2. Kristen says:

    Why the egg? And why does it need to bake an hour if everything is already cooked?

    • admin says:

      The egg holds it all together, and baking it again cooks the egg and browns the top. It makes the flavors come together. If you didn’t want to add the egg, you could just eat it as is, I’m sure it would still be good.

  3. Joy says:

    Can you use Italian Sausage instead of ground beef?

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