Cheesy Spaghetti Squash Skillet - Keto & Low Carb
Tender strands of spaghetti squash swimming in a tangy meat sauce and loaded with stringy mozzarella cheese What's not to love?!?! Keto, Atkins, Egg Free, Nut Free, Gluten Free
Tender strands of spaghetti squash swimming in a tangy meat sauce and loaded with stringy mozzarella cheese What's not to love?!?! Keto, Atkins, Egg Free, Nut Free, Gluten Free
- Carbohydrate 6.75991666677444 g
- Cholesterol 1.83333333566935 mg
- Fat 0.864708334092805 g
- Fiber 1.44666664203008 g
- Protein 1.48325000102095 g
- Saturated Fat 0.424504167125933 g
- Serving Size 1 1 serving (181g)
- Sodium 294.320833373922 mg
- Sugar 5.31325002474436 g
- Trans Fat 0.0883541667134136 g
- Calories 37 calories
Step-by-step
- Heat a large oven proof skillet and add your ground beef to it.
- Season with salt and pepper and cook 5 minutes, stirring so the beef is in fine pieces rather than large chunks.
- Add the marinara sauce and cook for 3 minutes.
- Add the spaghetti squash and parmesan cheese and stir well to combine.
- Top with the shredded mozzarella.
- Bake at 375 degrees for 20 minutes or until the cheese is melted and turning golden brown.
- Serve garnished with chopped fresh basil or parsley if desired.
Golden mozzarella bubbles at the edges of cast iron while savory ground beef and tender vegetable strands meld beneath a layer of browned cheese. Achieving this texture requires an ovenproof skillet, typically cast iron or heavy-gauge stainless steel, capable of transitioning directly from the stovetop to a 375 degree Fahrenheit oven without warping. Standard non-stick pans with plastic handles will fail this thermal test. Searing the beef over medium-high heat for five minutes breaks down the protein into fine granules rather than dense clumps, ensuring an even distribution of meat throughout every portion of squash. Whole milk mozzarella provides superior meltability and fat content compared to part-skim varieties, preventing the topping from seizing into a rubbery layer during the twenty-minute bake time. Leftovers maintain structural integrity for up to three days when sealed in an airtight container, though reheating requires a covered skillet over medium-low heat to restore moisture to the squash strands.
