My Grandma’s Standby Casserole

Okay, my grandma used egg noodles instead of spaghetti squash, but it tastes good this way, too. This is handy for potlucks and such.

YIELD: 5 servings, each with 15 grams of carbohydrates and 2 grams of fiber, for a total of 13 grams of usable carbs and 23 grams of protein.

INGREDIENTS:

• 1 pound ground beef
• 2 tablespoons butter
• 1 clove garlic, crushed
• 1 teaspoon salt
• Dash pepper
• 2 cans (8 ounces each) plain tomato sauce
• 6 scallions
• 3 ounces cream cheese
• 1 cup sour cream
• 3 cups cooked spaghetti squash
• 1/2 cup shredded Cheddar cheese

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Brown the ground beef in the butter. Pour off the grease, and stir in the garlic, salt, pepper, and tomato sauce.
3. Cover, turn the burner to low, and simmer for 20 minutes.
4. While the meat is simmering, slice the scallions, including the crisp part of the green, and combine with the cream cheese and sour cream. Blend well.
5. In the bottom of a 6-cup casserole, layer half the spaghetti squash, half the scallion mixture, and half the tomato-beef mixture; repeat the layers. Top with the Cheddar, and bake for 20 minutes.