Tuesday, November 1, 2016


I had a hard time naming this because it's not really a baked ziti, since I'm not using ziti pasta, but I used a baked ziti recipe and instead of the ziti pasta used a spaghetti squash.  The result was phenomenal!  We loved it.  Of course it does not have the pasta feel.  You just are not going to get that with spaghetti squash.  I've learned to like things for what they are not for what I'm trying to replace.  It's not pasta. It's spaghetti squash, but you have all the baked ziti flavors added to a spaghetti squash, and you have a new meal that stands alone.  And it's not a disappointment!  A very satisfying meal that needs nothing added.  My family loved it and nobody said, "isn't there supposed to be some pasta in there somewhere?"  No, we did not miss it.

Baked Spaghetti Squash and beef "Ziti"

Recipe By     :Ginny Larsen
Serving Size  : 6

1  spaghetti squash
1  pound  ground beef, Simply Nature, 100% grass fed
1  teaspoon  fennel seed
1/2  teaspoon  sea salt
1/4  teaspoon  black pepper
1/2  teaspoon  onion flakes
1/2  teaspoon  onion powder
1/2  teaspoon  garlic powder
24  ounces  simply Nature Organic Marinara Sauce -- (1 jar)
1  pound  ricotta cheese
1/2  teaspoon  sea salt
1/2  teaspoon  basil
3  cups  part skim milk mozzarella cheese -- (divided)

Earlier in the day or a day ahead of time, prepare the spaghetti squash.  It makes it much easier.  Cut the squash in half and remove pulp and seeds, spread each half with extra virgin olive oil or butter, sprinkle with salt and pepper and roast in preheated 400 degree F. oven for 35 to 40 minutes or until tender.  Let cool enough to handle and then scrape out the strands of spaghetti squash.

Store in the refrigerator until ready to use.

In frying pan add ground beef, fennel seed, sea salt, pepper, onion flakes, onion powder, and garlic powder.  Stir together and brown. Add marinara sauce and simmer.

Preheat oven to 375F.  Grease a baking dish. You can use a casserole dish, or a 9 x 11-inch baking pan.  Your choice.  I used a casserole dish.

In medium bowl add ricotta cheese, sea salt, and basil.  Stir together.

To baking dish, add half of the spaghetti squash.  Top with half of the ricotta cheese.  To this with 1/3 of the meat sauce.  Then 1 cup of mozzarella cheese.

Repeat with the other half of spaghetti squash, other half of the ricotta, and another 1/3 of the meat sauce topping with 1 cup of the mozzarella.

Add the rest of the meat sauce and the remaining cup of mozzarella.  Bake for 40 minutes.

  "© ginnyslowcarbkitchen.blogspot.com  11/1/2016"
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Per Serving: 496 Calories; 31g Fat (56.7% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber
NOTES : 11g net carbs

1 comment:

  1. Hi Ginny, this looks awesome! Spaghetti squash is my go-to for a stir fry side, tossing the barely roasted squash with peppers, then layering with cheese and pecans. Yumm!
    I have a question - it's so easy to over cook the stuff. And then it loses some of the "bite" and becomes a bit mushy. At least my family thinks so. (Grin) Any ideas on that? I'm apprehensive that cooking the concoction for 40 minutes might "kill" the strands.... Thanks for any guidance you can give me!



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