Italian Spinach Baked Spaghetti Squash - S
By Lulubelle
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Ingredients
- For the topping:
- For the "crust"
- 4 c cooked and shredded spaghetti squash (about half a large squash)
- 1 egg (for S version) OR 1/4 c egg beaters OR 1/4 c egg whites (for FP version)
- 2 Tbs smoked shredded provolone or cheese of choice
- 1 Tbs butter
- 1 tsp mineral salt or sea salt
- 1 clove garlic, pressed or minced
- 1 c frozen, chopped spinach
- 1/2 c cooked ground meat (96-99% lean for FP version), seasoned as desired
- 1 c no sugar added marinara or spaghetti sauce
- 1 heaping cup shredded smoked provolone or cheese of choice
- Garlic powder
Details
Servings 4
Preparation
Step 1
Preheat oven to 350 degrees
Combine spaghetti squash, egg (or egg beaters/egg whites for FP version), 2 Tbs cheese, garlic, salt and butter (melt butter if your squash is cold). Mix well, then add spinach and mix until well incorporated.
Pat into a greased 8"x8" baking dish
Spread sauce over the top
Sprinkle meat evenly over the sauce
Cover with 1 c shredded cheese
Lightly sprinkle cheese with garlic powder
Bake in preheated oven 30-40 minutes or until heated through and bubbly and cheese is lightly browned
Double ingredients for a 9"x13" dish
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