Spicy sausage marries ground beef perfectly in this keto-approved casserole!
Whole spaghetti squash
Olive oil, divided
Medium onion, diced
80/20 ground beef
Whole milk ricotta
Grated parmesan cheese, divided
Mozzarella cheese, sliced
- Preheat the oven to 400° F/200°C/Gas Mark 6.
- Carefully split the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Roast for 35-45 minutes or until the squash is tender and easily shreds with the fork. Remove from the skin into a bowl and set aside. If there’s any visible liquid drain or pat dry.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet. Add the chopped onion, sausage, ground beef, and garlic.
- Cook the meat thoroughly and drain any rendered fat.
- Add the marinara sauce to the meat mixture and bring to a boil. Reduce the heat and simmer the sauce for about 15 minutes or until thick and most of the liquid has been reduced.
- While the meat simmers combine the ricotta cheese, ½ cup Parmesan cheese, eggs, basil and ½ teaspoon salt and pepper in a medium-sized bowl and set aside.
- Turn the oven down to 350°F and lightly grease a 2.5-quart casserole dish.
- Begin with spaghetti squash, adding half the shreds (about 2 cups) to the bottom of the dish and pressing into a flat layer.
- Top with half the ricotta mixture, followed by half the meat sauce, and a layer of half the mozzarella cheese.
- Repeat the layers again, starting over with another layer of squash.
- Sprinkle the casserole with the remaining 1/4 cup of Parmesan cheese and chopped parsley.
- Cover with foil and bake for 30 minutes. Remove the foil and bake another 20 – 30 minutes or until bubbly and golden brown. Let rest for at least 15 minutes before serving.
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