Low Carb Beef & Cheese Spaghetti Squash Bake
1 Tbsp. olive oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, peeled and shredded
2 stalks celery, chopped
1 lb. ground beef
28 to 32 oz. spaghetti sauce (I made my own from tomato sauce and herbs)
1 tsp. oregano
1 large spaghetti squash, cleaned and baked and strands scooped out into a large bowl
2 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese
Preheat oven to 350°.
Heat olive oil in large pan; cook onion, garlic, carrot, and celery, stirring often until onion and celery are clear (not necessarily tender). Add ground beef and cook until no pink remains. Add sauce and oregano and simmer for about 15 minutes (I skipped the simmering step.)
beef & sauce mixture to spaghetti squash. Stir to mix well. Pour
into baking dish (I used a 9 x 13 pan) and top with cheddar cheese.
Bake uncovered for 15 minutes, top with parmesan cheese, and bake
another 5 to 10 minutes. Serve.