Spaghetti Squash Casserole
This easy, low carb recipe freezes perfectly and is a great way to store extra spaghetti squash!
Servings 4 people
Ingredients
- Spaghetti Squash
- Tomato Paste
- Water
- Italian Seasoning
- Salt
- Pepper
- Garlic
- Ground Meat browned (beef, turkey, chicken, pork, whatever you want)
- Tin Freezer Pans with Paper Lids
- Note: Quantities will vary based on how many spaghetti squash you have.
Instructions
Cook spaghetti squash
- Preheat oven to 350°.
- Cut ends off spaghetti squash, then cut in half lengthwise.
- Using a spoon, scoop/scrap out loose pulp and seeds. Discard to the compost pile, or to your animals.
- Place cut side on baking sheet and bake for 40 minutes.
- Shred and remove "noodles" with a fork. Place in a bowl and set aside.
Make your sauce
- Using a 1:2 ratio of tomato paste to water, mix up sauce base (i.e. 1 cup paste, 2 cups water).
- Season to taste and bring to a low simmer.
- Add browned meat of your choice to the simmering sauce.
Combine
- Add sauce to the noodle bowl until you have the desired ratio.
- Fill tins about 3/4 full to avoid leakage when stacked in the freezer.
- Place paper lid with shiny side up and press gently to condense.
- Crimp edges securely and freeze up to 1 year.
When ready to bake
- Remove lid and place in oven at 350° until center is warm, about 45 minutes.
- Top with grated cheese for last 10 minutes of baking time, if desired.