Spaghetti Squash Casserole

The last couple recipes I posted were baked goods, so I thought I would switch it up and post a main dish! I baked this casserole tonight, and it was very good! Joshua gave it two thumbs up so we'll definitely be making this dish again!

Tip:

Make sure your spaghetti sauce is SCD legal. I used Eden Organic Spaghetti Sauce.

Ingredients:

1 large Spaghetti Squash

1/2 pound ground beef

2 cups Spaghetti Sauce

2 teaspoons Oregano

2 teaspoons Thyme

Salt and Pepper to taste

2 cups steamed Broccoli

1 1/2 cup cheese (I used mild cheddar, parmesan, and monterray jack.)

Preheat oven to 350 degrees. Cut spaghetti squash in half. Using a spoon, scoop out seeds from squash. Brush cut sides with olive oil and place face down in a dish and microwave for 12 minutes. Once the spaghetti squash is softened, use a fork to scoop out squash in "noodle-like" strands. Brown meat and set aside. In a large saucepan, combine spaghetti sauce, oregano, thyme and ground beef. Heat it over medium/high heat and season with salt and pepper. Add spaghetti squash and steamed broccoli to the saucepan and toss to coat evenly. Transfer mixture to large casserole dish that has been coated with olive oil. Top the casserole with grated cheese and bake for 25 minutes. 

Enjoy!