Beef / Pork

spagetti squash casserole takes several minutes to prepare.

spagetti squash casserole takes several minutes to cook.

spagetti squash casserole makes 10 servings.

The ingredients for spagetti squash casserole are:

2 cup Spaghetti Squash
1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
16 oz Venison, ground
2 cup Canned Tomatoes
1 cup Tomato Sauce
.5 cup (8 fl oz) Chicken Broth
2 tbsp Parmesan Cheese, shredded
1 cup Cheese, Mozarella, shredded low moisture part-skim, Crystal Farms
2 clove Garlic
1 serving 2 tsp Italian Seasoning (by JULIE1933)
2 tbsp Basil

Here is how you make spagetti squash casserole:

INSTRUCTIONSTo 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.Bake squash in the oven for 45 minutes until tender.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.Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.In a 9x13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.Top with remaining tablespoon of basil, serve and enjoy!NUTRITIONAL INFORMATIONServing Size: 1/2 cup ? Calories: 145 ? Fat: 6 g ? Carbs: 9.8 g ? Fiber: 2.2 g ? Protein: 13 g ? WW Points+: 4 pts- See more at: http://www.eat-yourself-skinny.com/2015/10/baked-spaghetti-squash-casserole.html#sthash.YhvHyw6c.dpuf

The nutritional information for spagetti squash casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 164.9

• Total Fat: 8.1 g
• Cholesterol: 53.4 mg
• Sodium: 368.3 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.6 g
• Protein: 16.4 g