Baked Spaghetti Squash Casserole with Ground Beef, Tomatoes, and Cheese
Cook the squash on a microwave safe plate in the microwave for 9 minutes (or until tender). Place the plate and squash into the freezer for 10 minutes or until cool. Then cut it in half (it will be easy to cut if it’s been cooked long enough), remove the seeds, and shred pulp with a fork so that it resembles spaghetti noodles.
Over medium heat, cook the ground beef in a medium skillet until it’s evenly brown. Drain and mix in all the spices and tomatoes.
Pour the meat mixture into the squash and mix well.
Transfer to a 9×13 casserole dish and stir in 1 1/2 cups cheese. Mix well.
Bake 20 minutes at 350. Sprinkle with another 1 cup cheese and bake an additional 5 to 10 minutes, until cheese is melted.
This one is a little tricky to make bariatric friendly. We kept the ground beef totally separate from the vegetables. So, we cooked ground beef in a skillet with all the spices. Then we mixed the diced tomatoes with the squash but kept it separate from the meat.
To serve, Joe measured out 5 ounces of meat and 3.5 ounces of vegetables and topped it with 1/2 ounce of shredded cheddar cheese.
I mixed the beef with the vegetables on my plate.
This approach also made life a little easier with our picky children, as we could give them a serving of meat without it being “tainted” by the vegetables.
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