spaghetti squash lasagna casserole (Edit recipe)

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the weather has finally started to cool off around here, which means it is time for all the cozy meals. this lasagna is STUFFED with veggies, protein, & delicious ooey gooey cheese.

30 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	573
Fat:	37 g
Carbohydrates:	24 g
Protein:	39 g
Cholesterol:	208 g
Sodium:	911 mg
Fiber:	7 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 6-8

Ingredients

2 - 3 lb Spaghetti Squash
20 oz Frozen Bell Pepper and Onion Blend
16 oz Baby Bella Mushrooms, sliced
1.5 lb Kidney, Liver 75% Lean Ground Beef with Heart, I love using an organ meat blend!
5 oz Baby Kale, diced
24 oz Marinara Sauce
0.5 - 1 cup Water
2 Tbsp Nutritional Yeast
2 tsp Primal Palate Amore
1 tsp Onion Powder
1 tsp Garlic Powder
1 Salt and Pepper
1 cup Organic Cottage Cheese
6 - 8 oz Mozzarella Cheese, shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
microwave spaghetti squash in the microwave for 3-5 minutes.
let spaghetti squash sit before cutting in half.
remove seeds for spaghetti squash, then add a little oil to the inside & place face down on a sheet pan.
bake spaghetti squash for 35-40 minutes.
while spaghetti squash is baking, in a large skillet saute peppers, onions, & mushrooms.
add meat to skillet & brown.
add in kale, marinara sauce, water, & seasonings.
mix well & let simmer for 10 minutes.
once spaghetti squash is finished, shred & place noodles in the bottom of a 9x13 pan.
on top of noodles, layer cottage cheese, meat mixture, & mozzarella.
bake for 20-25 minutes, with the option to broil for the last 3-4 minutes.
option to top with more mozzarella or parmesan when serving.