Thursday, May 21, 2015

Italian Beef Casserole

Submitted by: Kathy


0.5 lrg. squash, spaghetti, fresh, organic
1 lbs. beef, ground, free-range or grass-fed, organic
4 oz. cheese, parmesan, raw, organic
0.5 c. mushrooms, white, organic
0.5 c. tomatoes, red, fresh, organic
0.25 c. onion, any type, organic
0.25 c. bell pepper, green, fresh, organic
1 c. tomato sauce, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
Italian herbs or seasoning, organic to taste


Preheat the oven to 350°F. Cook the squash while you get started with the sauce, so it will be hot when you assemble the dish. Shred the cheese if needed and set aside. Sauté chopped vegetables and mushrooms in the olive oil. Add the meat to the vegetables and cook thoroughly. Add the seasonings to taste. Remove seeds from squash. Then scrape out the "spaghetti" strands and layer them on the bottom of a 2-quart casserole dish. Cover the squash with the meat and vegetables. Sprinkle the cheese over the top. Bake for about 15 minutes, until bubbly and cheese is melted.

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