Healthy Spaghetti Casserole

Thumb_spaghetti_squash

(from suddenlyslim’s recipe box)

Spaghetti Squash is available year round, but it’s peak season is in the fall. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Serves 6 people

Categories: Main Dish

Ingredients

  • 2 cans no salt added tomato sauce
  • 1 tsp sea salt
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 individual packet sweetener (Truvia or Splenda)
  • 1 pound lean ground beef (optional)
  • 1 spaghetti squash
  • 1 onion chopped
  • 1 bell pepper chopped
  • 3/4 C ricotta cheese
  • Bestlife buttery spray (or other zero everything butter spray)

Directions

  1. Combine tomato sauce, salt, italian seasoning, garlic powder, onion powder and Truvia in medium saucepan. Bring to boil, reduce heat to low and simmer 1 hour.

  2. eat oven to 350.

  3. Cook ground beef, drain and add to simmering sauce.

  4. Prepare spaghetti squash by cutting in half lengthwise. Remove seeds and fibers.

  5. Place squash cut side down in microwavable dish. Add 1/4 C water and cover with saran wrap. Cook 11 -13 minutes (depending of microwave power and size of squash).

  6. Remove from microwave and let cool slightly. Run fork lengthwise inside spaghetti squash to shred until clean.

  7. In microwavable bowl place chopped onion and pepper. Spray with buttery spray a couple of time. Cover and microwave 4 minutes. Add ricotta cheese to onion pepper mixture.

  8. Lightly spray a casserole dish. Spread a very thin layer of sauce on bottom. Add the cooked spaghetti squash. Spread the ricotta cheese mixture evenly over the squash. Top with remaining sauce.

  9. Bake at 350 for 30 minutes.

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