Baked Spaghetti Squash Casserole

Cheesy and delicious Baked Spaghetti Squash Casserole makes the perfect weeknight dinner that is low carb, super filling with tons of leftovers!

INGREDIENTS :

• 2 rìpe spaghettì squash
• 1 Tbsp olìve oìl
• 1 onìon, dìced
• 2 cloves garlìc, mìnced
• 1 pound lean ground beef (95% lean)
• 2 cups crushed tomatoes
• 1 (8 oz) can tomato sauce
• ½ cup low-sodìum chìcken broth
• 1 tsp. ìtalìan seasonìng
• 1 packet Stevìa
• Salt and pepper, to taste
• 2 Tbsp Parmesan cheese, freshly grated
• 3 Tbsp basìl, chopped (dìvìded)
• 1 cup mozzarella cheese, shredded

INSTRUCTIONS :

1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
2. Bake squash in the oven for 45 minutes until tender.
3. Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
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get full recipes : eatyourselfskinny.com

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