Eat Yourself Skinny · by Kelly Gellner★ 5.0 (12)
Baked Spaghetti Squash Casserole
NUTRITION · PER SERVING90M COOK
CAL 11%·PRO 32%
CARBS 27G47% OF CAL
6G FIBER11G SUGAR10G OTHER
FAT 8G33% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef and tomato sauce layered with spaghetti squash and melted mozzarella cheese. A low-carb, filling casserole that makes plenty of leftovers.
mainitaliancasserolebeef🍪 sheet pan🥧 baking dish🔥 oven
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 ripe spaghetti squash
- 1 Tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 pound lean ground beef (95% lean)
- 2 cups crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 tsp. Italian seasoning
- 1 packet Stevia
- Salt and pepper (to taste)
- 2 Tbsp Parmesan cheese (freshly grated)
- 3 Tbsp basil (chopped (divided))
- 1 cup mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 90M
CAL 11%·PRO 32%
CARBS 27G47% OF CAL
6G FIBER11G SUGAR10G OTHER
FAT 8G33% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 461mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 732mg
- Calcium
- 179mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.