Keto Beef-stuffed spaghetti squash

F-U-N-T-A-S-T-Y-C alternative to your favorite pasta dish!

Nutritional values per serving: Kcal: 531 - Proteins: 31g, Fat: 41g, Net Carbs: 9g

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Ingredients

• Spaghetti squash, 1 medium squash (280 g)
• Ground Beef, 1/2 pound (227 g)
• Ricotta cheese, whole milk, 3/4 cup (178 g)
• Parmesan Cheese, grated, 1/3 cup (32 g)
• Olive Oil, 2 tablespoons (30 g)
• Mozzarella cheese, whole milk, 3/4 cup, shredded (84 g)
• Tomato Puree, 2 tbsps (32 g)
• Table salt, 1/4 teaspoon (1 g)
• Black Pepper, 1/4 tsp, ground (1/2 g)
• Rosemary, 1 tbsp (2 g)
• Oregano, 1/2teaspoon (2 g)
• Garlic, 1 garlic clove (4 g)

Instructions

1. Cut the spaghetti squash in half (from the stem end to the base), rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet at 425°F (210°C). Bake for 40 to 60 minutes, until the cut sides are golden and you can easily pierce the squash through with a fork.
2. While baking the squash, heat a tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for a minute. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), stirring and breaking apart the meat with a fork or spatula.
3. Stir in tomato puree, rosemary, and oregano. Reduce the heat and simmer for about 10 minutes. Set aside.
4. Meanwhile, in a large bowl combine the ricotta cheese, parmesan cheese, and a tablespoon olive oil. Set aside.
5. When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 °F (210 °C).
6. Place the spaghetti squash open side up onto the baking pan and use a fork to release strands.
7. Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheeses. Mix together. Season with salt to taste.
8. Stuff the spaghetti squash mixture back into the empty shells on the baking pan. Top with beef mixture. Sprinkle shredded mozzarella on top.
9. Return the squash boats to the oven for about 10 minutes, until the cheese melts.

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