This Italian Stuffed Spaghetti Squash Recipe is jam-packed with flavor, keto friendly, and easily modified to be made dairy-free.
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All you need is a meat sauce, pesto, spaghetti squash, diary-free cheese and garlic! You can even make your meat sauce ahead of time.
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While you prepare your meat sauce, cook the sliced spaghetti squash in the oven for 15 minutes.
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Next layer the inside of the spaghetti squash. Start with a layer of pesto, then a layer of the soft cheese and a clove of garlic, then top with the meat sauce.
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Repeat the step until all 4 halves of the spaghetti squash are filled. You can also add a layer of mozzarella cheese on top.
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Bake the stuffed spaghetti squash at 400 degrees for 35-40 minutes or until the meat sauce is fully cooked through.
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