Keto Cheesy Spaghetti Squash Skillet
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.
Using watery vegetables as a noodle substitute often results in a watery, pooling mess on the plate. Controlling excess moisture requires proper roasting and draining techniques before the squash ever touches the skillet. ### Managing Squash Moisture Spongy winter squashes hold substantial internal water that will dilute rich marinara if ignored. Roast the squash halves cut-side down at 400 degrees Fahrenheit for 40 minutes, then scrape strands and press them briefly in a fine-mesh strainer to release trapped liquid. Skipping this step breaks the emulsion of the cheese and sauce, separating fats into an oily slick. ### Selecting Beef and Cheese Whole milk mozzarella provides higher fat content and better meltability than part-skim varieties, preventing a rubbery texture under high heat. Ground beef with an 85/15 lean-to-fat ratio renders enough grease to sauté aromatics effectively without requiring extra oil, yet leaves excess fat that should be partially drained before adding the 1.5 cups of marinara. Parmesan cheese introduces concentrated umami through glutamates, reinforcing the savory profile lost by omitting traditional pasta. ### Reheating and Storage Leftovers keep well in an airtight glass container in the refrigerator for up to four days. Reheating portions in a 350-degree oven for 15 minutes restores the crispy golden-brown top crust far better than a microwave, which tends to render the mozzarella tough and chewy.
