Spaghetti Squash Boats (Ketogenic, Gluten Free)
I love this recipe because it truly defines low carb comfort food! Plus it has your vegetables, protein, and fat all in one dish! Enjoy!
Makes: 4 Servings
INGREDIENTS
- 1 spaghetti squash
- 1/2 head of Lacinato kale, chopped into 2 inch pieces
- 1# grass-fed ground beef
- 1.5 cup marinara sauce or pizza sauce (sugar free)
- 1 cup ricotta cheese
- 4 oz mozzarella cheese, cut into 1 inch pieces
- Sea salt to taste
- 1/2 tsp black pepper
- 1.5 Tbsp olive oll
- 1/2 cup Italian parsley, chopped
DIRECTIONS
- Heat oven to 350Β°F. Cut spaghetti squash in half length wise, scoop out seeds with a spoon. (NOTE: It is sometimes helpful to heat the spaghetti squash in the oven or microwave for 5 minutes to make it easier to cut) .
- Coat the inside of each half of the squash with a 1/2 tbsp olive oil, salt and pepper. Place halves face down on a baking sheet and bake for about 40-50 minutes or until you can easily pierce a fork through the squash. Let cool for 10 minutes, scrape the inside of the squash with a fork to remove the spaghetti-like strands.
- Meanwhile, in a pan, heat the remaining olive oil and lightly sautee the kale for about 5-7 minutes.
- Remove kale from hot pan and add ground beef. Sautee until cooked through, 7-10 minutes.
- In a large bowl, combine spaghetti squash strands, kale, beef, marinara sauce, ricotta cheese and kale.
- Increase oven to temperature to broil.
- Spoon spaghetti squash mixture into the bottom of each squash half. Top with mozzarella and remaining ricotta cheese and broil for about 5-7 minutes or until cheese gets a little golden.
- Remove from oven, sprinkle with fresh parsley and enjoy!
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