Keto Spaghetti Squash Lasagna Boats

Name: Easiest Way to Make Soup Recipes With Ground Beef And Kale
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings

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Pressure Cooker Ground Beef Kale Soup Instant Pot

Recipe Summary Keto Spaghetti Squash Lasagna Boats

This keto dish with spaghetti squash delivers the taste of Italy without the carbs!

Ingredients | Soup Recipes With Ground Beef And Kale

2 spaghetti squash, quartered and seeded

1 pound kale

1 quart tomatoes

1 pound ground beef

1 medium yellow onion, minced

1 head garlic, peeled and minced

¼ cup dried basil

¼ cup dried oregano

2 tablespoons kosher salt

2 tablespoons red pepper flakes

2 tablespoons ground black pepper

2 cups shredded mozzarella cheese, divided

1 cup cottage cheese, divided

¼ cup grated Parmesan cheese

½ (8 ounce) package cream cheese

Directions

Place 2 pieces of spaghetti squash on a microwave-safe place with cut sides facing down. Microwave on high until tender, about 15 minutes. Repeat with remaining 2 pieces of spaghetti squash. Scoop squash out of shells into a large bowl and reserve shells.

Transfer 1/2 the cooked squash to a food processor and finely chop. Return squash to the bowl and set aside.

Preheat the oven to 500 degrees F (260 degrees C).

Place kale in the food processor and chop finely. Transfer to a bowl and set aside.

Puree 1/2 the tomatoes in the food processor. Transfer to a bowl and set aside.

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Add basil, oregano, salt, red pepper flakes, and black pepper. Let simmer for 5 minutes.

Add spaghetti squash, kale, tomatoes, tomato puree, 1/2 of the mozzarella cheese, 1/2 of the cottage cheese, Parmesan cheese, and cream cheese to the skillet with the ground beef. Reduce heat to low and simmer until cheeses are melted, about 5 minutes. Remove lasagna sauce from heat.

Spread 2 tablespoons of cottage cheese into each spaghetti squash shell. Scoop lasagna sauce into the shells up to the top. Freeze or refrigerate leftover sauce. Top filled shells with remaining mozzarella cheese.

Place filled shells on the middle rack of the preheated oven and bake for 10 minutes. Turn the oven to broil and cook lasagnas until cheese is browned, about 5 minutes more.

Nutrition data for this recipe includes the full amount of lasagna ingredients. The actual amount of consumed will vary.

Info | Soup Recipes With Ground Beef And Kale

prep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 4 Yield: 4 servings

TAG : Keto Spaghetti Squash Lasagna Boats

Main Dish Recipes, Pasta, Lasagna Recipes, Meat Lasagna Recipes,