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Low Carb Spaghetti
by Laurie Duncan
serves: 8
  This is what the spagetti squash is great for!
Ingredients:
  1 sm   Spaghetti squash
  1/2 gal   homemade spaghetti sauce
  1 lb   hamburger
  6 oz   mozerella cheese, shredded
  1 sm   onion
Directions:
  Poke the spaghetti squash with a sharp knife several times and put into microwave. Microwave on high for approximately 15 minutes (will depend on the size of squash). While squash is steaming. Cook up hamburger broken up. Mix onions into the cooking hamburger. When meat is completely cooked, drain off the fat.

When squash is done. Carefully slice in half. Remove seeds from the squash and then take a fork and shred the squash. It will shredd just like real spaghetti. Do this with both halves of the squash. Put the shredded squash into a large sauce pan / kettle and begin heating through.

Add spaghetti sauce to meat mixture and heat through. When heated add to squash. Mix well.

Put the spaghetti on plates for serving and top with shredded mozerella. If you want the cheese melted, put in microwave or oven for a few minutes to melt.

This can also be turned into a spaghetti casserole by putting the mixture into a baking dish and top with shredded mozerella. Place in oven and bake until the cheese is melted and bubbly, about 15-20 minutes.