Ingredients
1/2 pound lean ground beef
1 medium Spaghetti Squash
1 medium diced sweet onion
1 Tbsp minced garlic
1 tsp olive oil
2 Tbsp Italian Seasoning
Salt and pepper to taste
1 cup preferred brand Tomato Basil Sauce
1 cup shredded 6 Cheese Italian Cheese
1 cup 2% Cottage Cheese
2 Tbsp Parmesan Cheese
Non-stick Spray
2 - 3 servings of preferred microgreens (pictured with Kohlrabi)
Preparation
Cut Spaghetti Squash in half, spray the inside flesh with a spritz of olive oil. Cook until fork tender with your preferred method (microwave, slow cooker, oven)
In a large heated skillet, sauté the onions and garlic until tender. Add the ground beef and cook until done. While cooking add salt and pepper to taste
Using a small deep casserole dish, spritz with non-stick spray.
Separate strands of spaghetti flesh with a fork.
Layer the following in the casserole dish: spaghetti squash, half of the cottage cheese, half Tomato Basil Sauce, half Italian Seasoning, and half of the shredded cheese blend. Then repeat with the second layer
Place in 350 degree oven or air fryer for 10 to 15 minutes until the cheese is melted
Serve on a pretty plate and top with preferred microgreens
Enjoy