Italian Spinach Baked Spaghetti Squash - S

By Lulubelle

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