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Spaghetti squash - the versatile and low-carb substitute for traditional pasta - is gaining popularity in the ketogenic community. Not only does it provide a great way to enjoy your favorite pasta dishes without the guilt, but it also offers a plethora of health benefits. Today, I’m here to share with you a couple of mouthwatering keto recipes featuring spaghetti squash that are perfect for your meal prep sessions. Let’s dive right in!
Keto Spaghetti Squash - Easy to Make Keto Meal Prep Recipe
Have you been craving a warm and comforting bowl of spaghetti but want to stick to your keto diet? Look no further! This easy-to-make keto meal prep recipe is here to satisfy all your pasta cravings. The star ingredient? Spaghetti squash, of course!
To start, preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on the flesh of the squash and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper and bake for about 45 minutes, or until the flesh is tender and easily pulls apart with a fork.
While the squash is baking, let’s prepare the delicious sauce. In a pan over medium heat, combine ground beef, onion, garlic, and your favorite low-carb marinara sauce. Cook until the beef is browned and the sauce has thickened. Feel free to add some Italian seasoning, red pepper flakes, or any other herbs and spices to enhance the flavor.
Once the spaghetti squash is ready, use a fork to scrape the flesh into “spaghetti-like” strands. Fill a meal prep container with equal portions of the spaghetti squash and the meat sauce. Seal the container and refrigerate for up to five days.
Keto Spaghetti Squash Lasagna
Are you ready to take your spaghetti squash to the next level? This keto spaghetti squash lasagna will surely impress your taste buds. With layers of melted cheese, rich tomato sauce, and tender spaghetti squash, it’s a delicious twist on a classic Italian favorite.
Start by preheating your oven to 375°F (190°C). Follow the same steps for preparing the spaghetti squash as mentioned in the previous recipe. Once you have your spaghetti squash noodles, set them aside.
In a pan, brown ground beef with onions and garlic. Add your favorite low-carb marinara sauce, Italian seasoning, salt, and pepper to create a flavorful meat sauce. Let it simmer for a few minutes while you prepare the cheese layers.
In a separate bowl, combine ricotta cheese, grated mozzarella cheese, Parmesan cheese, and eggs. Mix well until everything is thoroughly combined.
Now, it’s time to layer our lasagna. In a baking dish, spread a thin layer of the meat sauce on the bottom. Next, add a layer of spaghetti squash noodles, followed by a layer of the cheese mixture. Repeat these layers until all the ingredients are used, ending with a layer of meat sauce on top. Sprinkle some extra grated mozzarella cheese for that irresistible cheesy goodness.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly. Let it cool for a few minutes before serving.
There you have it - two incredible keto recipes featuring spaghetti squash that will make your meal prep sessions a breeze. Whether you choose the simple yet delicious spaghetti squash with meat sauce or indulge in the cheesy goodness of spaghetti squash lasagna, these recipes are sure to satisfy your pasta cravings while keeping you in ketosis. Enjoy!
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