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 350°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!
Carli created WELLNESS BY CARLI to combine her love of real food with her knowledge of functional medicine. These recipes are created to promote healing and vitality while still enjoying every bite!
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