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Keto Beef And Spaghetti Squash Casserole
This hearty casserole is the perfect mix of protein and veggies! Mushrooms are an ideal addition to a casserole because they are super low in carbs and give dishes a meaty bite. Spaghetti squash is also mixed throughout the casserole to give it texture, flavor and body. You will need either 1 small spaghetti squash or half of a larger one to get the 2 cups of squash needed for this recipe. Simply measure out the squash after it’s fully cooked and add it to the pan in step 5. The egg and coconut flour help absorb moisture to ensure the casserole doesn’t get watery from the squash. The recipe uses coconut milk, but feel free to use cream. You can also use ground pork instead of beef!
How to Make It
Step 1
Preheat your oven to 375 degrees Fahrenheit. To prepare the squash, vertically cut a spaghetti squash in half and place the halves cut side down on a parchment covered sheet pan.
Step 2
Bake the squash for about 45 minutes or until it’s soft to the touch but before the squash filling is mushy. Allow the squash to cool for 15 minutes, then scoop the seeds out of the squash.
Step 3
Heat the olive oil in a pan over medium high heat. Once hot, mince the garlic and add it to the pan. Once fragrant, crumble in the ground beef. Stir the beef frequently and add in the thyme, pepper and salt.
Step 4
Dice the mushrooms and add them to the pan once the beef is nearly browned. Stir occasionally with a spoon until all of the meat is browned.
Step 5
Add in the spaghetti squash and mix together so the squash is well mixed with the beef.
Step 6
Remove the pan from the heat and allow to cool for 5 minutes. Mix together the egg, egg yolk, coconut milk and coconut flour and pour it into the pan. Mix well so everything is well combined.
Step 7
Grease a small pan and pour the mixture into the pan. Use a spatula to spread out the mixture and press it down so it’s even in the pan.
Step 8
Bake at 375 degrees for 30-40 minutes, or until the top of the pan begins to brown. Allow to cool for 15 minutes before enjoying.
Ingredients
- Spaghetti Squash Cooked Without Salt 2 cup
- Mushrooms 1-½ cup, chopped
- Olive Oil 1 tablespoon
- Salt 0.5 teaspoon
- Black Pepper ¼ teaspoon
- Thyme, Dried 1 teaspoon
- Coconut Milk by Aroy-d 1 tablespoon
- Raw Egg, Yolk 1 large
- Raw Egg 1 large
- Ground beef 1 lb
- Coconut Flour by Bob’s Red Mill 1 teaspoon
