Keto Hamburger Cheese Bake

            With Spaghetti Squash

Just a terrifically tasty dish! Low carb, gluten free, ketogenic friendly. Nothing more needs to be said!

Recipe

Serves 6+
Preheat oven to 400 degrees F for squash roasting.
Reduce heat to 350 degrees F for baking the dish after layering.
Butter or oil an oblong baking dish.

1 Spaghetti Squash
1 Pound organic ground beef
1/2 Cup chopped onion
1 Garlic clove-minced (1/2 teaspoon garlic salt can be substituted)
1/2 Teaspoon salt-adjust as needed if using garlic salt or your dish will be too salty
1/4 Teaspoon pepper
15 Ounces of (plain) tomato sauce-spaghetti & some tomato sauces will have additives
8 Ounce cream cheese-room temperature
1 Cup small curd cottage cheese
1/3 Cup sour cream
1/2 Cup sliced green onion
3/4 Cup shredded cheddar cheese

Cut squash lengthwise and clean out seeds or sprouts. First cut off the ends about an inch or two in. For ease in cutting lengthwise use a small knife and poke small slits along the length’s topside like a dotted line where you are going to cut. Now use a larger knife and slice down the length. Once thru the topside cutting thru to the bottom is simplified as the squash opens. If you find sprouts don’t be alarmed it means old but if you don’t see any signs of spoilage (squishy flesh, discoloration inside or out, blackened stem) it should be fine. Remove the interior as you would a pumpkin and discard. Baking with the sprouts could cause the flesh to take on a bitter taste. Next set the squash open side up on a baking sheet covered with parchment paper for easy clean up. Bake 50 minutes until the squash interior is fork tender. Remove the squash and let cool slightly, about 10-15 minutes. Then run a fork lengthwise thru the flesh creating noodle-like results. Set aside. Discard squash skin.

While squash is roasting, brown the hamburger with the onion and garlic. Salt (& garlic salt) and pepper as you go. Drain off excess fat. Add the tomato sauce and let simmer while preparing the cheeses. Check for salt need.

Mix together the cream cheese, sour cream, and cottage cheese. Fold in the green onions.

Now layer into the baking dish. First, half of the meat sauce mixture, then all of the squash spreading it evenly, then all of the cheese/green onion mixture. Cover all with the last of the meat sauce mixture. Sprinkle with the cheddar cheese.

Bake at 350 degrees F 30 minutes until bubbling.