The Baked Spaghetti Casserole is an easy, low-carb, pasta-like dish that everyone will love. The cooked spaghetti is combined with a quick meat sauce, topped with cheese and baked until golden and bubbly.
1 cooked spaghetti pumpkin
1 pound of lean ground beef
1 onion, chopped
2 cloves of garlic, minced
15 ounces of canned diced tomatoes
1 tablespoon of tomato paste
1 cup marinara sauce or pasta sauce
1 teaspoon Italian seasoning
1 ½ cups grated mozzarella cheese
Preheat the oven to 375F.
Cook the pumpkin, cut in half, until al dente. Using a fork, remove the pumpkin strings from the spaghetti and set aside.
In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain the fat.
Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer for 5 minutes.
Add the pumpkin and stir. Place in a casserole (or again in the pumpkin halves) and cover with cheese. Bake for 20 minutes or until golden and bubbly.