spaghetti squash and beef casserole

my friend R. sent this recipe my way, seeing as most squashes are low in fodmaps, and we are in squash season :)

the original recipe is compliant with the Whole30 diet, which i may or may not talk about later on (i looked into it a bit). my adaptation is not. so heads up for those following the Whole30 diet.

for a low-fodmaps and lazier version of the recipe, read below :)

1 spaghetti squash
olive oil
1.5 lbs ground beef
2 TBSP. chopped basil
1 tsp herbes de provence
1 tsp salt
1 28oz can of crushed tomatoes
2 eggs
about half a cup of lactose-free parmesan

Preheat oven to 375F.
Heat squash for 3 minutes in microwave to make easier to cut.
Cut squash into quarters and scoop out seeds.
Drizzle olive oil into cavity of squash.
Place onto baking pan covered in aluminum foil and bake for 40 minutes.

I decided not to make meatballs, so I just cooked the meat with the spices all the way through, in a big pan. No added oil, as there’s enough in the beef (even if I took extra-lean).

Once squash is done, scoop out and add to cooked beef.
Add crushed tomatoes, eggs and parmesan.
Mix well.

Pour the mix into a baking dish (I needed two, one 8×8 inches, one 8×13 inches) and bake for 35 minutes. let cool – the extra liquid, if any, will finish evaporating then.

quite good! and made a LOT :)

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