Name: Billion Dollar NAG-less KETOghetti Bake
Prep time: 25 min
Cook time: 60 min
Ingredients: 1 large spaghetti squash; 1 pound grass-fed 75% ground beef; 1/2 pound NAG-free Italian Sausage; 1-3 zucchini (chopped); 1/2 fennel bulb (minced); 3/4 cup frozen chopped spinach (defrosted and drained); 36 ounces prepared Nomato sauce (1/2 cup reserved); 1/4 cup mayonnaise; 1/4 cup sour cream; 1 teaspoon Himalayan salt; 1 teaspoon No-Salt; 1 teaspoon fresh ground pepper; 2 teaspoons Italian seasonings; 2 eggs; 1/3 cup grated Parmesan cheese; 5 tablespoons butter (melted); 2 cups ricotta cheese (divided); 3 cups mozzarella cheese (shredded and divided); 1 cup cheddar cheese (shredded)

Billion Dollar NAG-less KETOghetti Bake

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Baked Million Dollar ‘Spaghetti‘ is creamy with a melty cheese center, topped with meat sauce and extra bubbly cheese. This yummy baked ‘spaghetti‘ casserole will be requested again and again for potlucks and family gatherings.

Billion Dollar NAG-less KETOghetti Bake

Baked 'Spaghetti' Casserole is creamy with a melty cheese center, topped with meat sauce and extra bubbly cheese.

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Prep Time 25

Cook Time 1

Course Main Course

Cuisine American

Servings 4

Ingredients

1 large spaghetti squash
1 pound grass-fed 75% ground beef
1/2 pound NAG-free Italian Sausage
1-3 zucchini chopped
1/2 fennel bulb minced
3/4 cup frozen chopped spinach defrosted and drained
36 ounces prepared Nomato sauce 1/2 cup reserved
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Himalayan salt
1 teaspoon No-Salt
1 teaspoon fresh ground pepper
2 teaspoons Italian seasonings
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter melted
2 cups ricotta cheese divided
3 cups mozzarella cheese shredded and divided
1 cup cheddar cheese shredded

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Slice ends off the squash, then cut widthwise into halves or rings. Use a spoon to scrape out the seeds. Place squash on rimmed baking sheet. Coat each piece with a little olive oil, salt and pepper. Bake for 30 minutes. Allow to cool.
Meanwhile, heat a large skillet over medium heat; cook and stir beef, sausage, fennel and zucchini until meat is browned, about 7 minutes.
Stir in 1/2 of the sauce and seasonings, then cover and set aside.
Peel the squash's skin away and separate the strands into long “spaghetti noodles”.
For the white mix: Whisk eggs, Parmesan cheese, 2 cups mozzarella cheese, ricotta cheese and butter in a large bowl. Set aside.
Mix squash 'noodles,' spinach, mayonnaise, sour cream, and remaining sauce and toss to coat.
Place half the noodle mixture into baking dish. Top with half the 'white mix' followed by the meat sauce. Repeat layers.
Pour reserved sauce over top, and sprinkle mixed cheddar and remaining mozzarella cheeses.
Cover and bake in preheated oven for 40 minutes.
Remove cover and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.