Spaghetti Squash Casserole
1 large spaghetti squash or 2 small squash
1 jar no sugar added Tomato Basil sauce (I like Roa’s)
1 cup shredded parmesan cheese or some type of Italian Cheese
1 pound grass fed beef, organic ground turkey or chicken
salt and pepper
1 tsp basil
½ tsp garlic powder
¼ tsp crushed red pepper (more or less depending on taste)
Preheat oven to 400F. Cut into squash on the short side, open up, and remove seeds.
Place squash on a baking sheet flesh side up and cook for 20 minutes or until flesh easily pulls apart (like spaghetti).
Brown meat in a large skillet and season with basil, garlic powder, red pepper, salt, and pepper. Add spaghetti sauce and let simmer for 5 minutes.
With a fork, remove the fleshy spaghetti strands from the squash shell and add to sauce mixture.
Mix together and add to a 9x13 baking greased baking dish. Add whisked eggs to mixture and stir.
Add cheese on top. Bake at 400 for 30 minutes.
Top with foil if cheese starts to brown too much. Serve with a salad.