LOW CARB MILLION DOLLAR SPAGHETTI

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Add the zucchini noodles to a large pot and season with 1 teaspoon salt and 1 teaspoon garlic powder. Cook over medium high heat for 2 minutes, stirring often. Place the zoodles in a strainer and stir now and then while you prepare the rest of your ingredients. (This will cause the zucchini to give off some of its liquid and not be so runny.)
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 4 minutes, then add the garlic and cook 1 more minute. Add ground meat, Italian Seasoning and 1 teaspoon salt and pepper, then cook for 4-5 minutes or until no pink remains.
4. Add 3 cups of marinara to the meat mixture, fold together and set aside.
5. Next, in a medium mixing bowl, combine ricotta cheese, cream cheese, mozzarella, parmesan, nutmeg and parsley.
6. Now, give the zoodles a good squeeze to drain off more liquid. Then in a large mixing bowl add the zucchini noodles and 16 ounces of marinara/spaghetti sauce and fold together.
7. Add half the zucchini noodles and sauce to a 9×13 baking dish.
8. Spread the ricotta cheese mixture evenly over the spaghetti.
9. Add the rest of the zucchini noodles and sauce to the ricotta cheese layer.
10. Next, layer on the meat sauce.
11. Top with 2 cups of mozzarella cheese.
12. Bake uncovered until the casserole is heated through and bubbling around the edges, about 30-35 minutes.
13. Remove from the oven and garnish with more parsley and parmesan cheese if desired, allow to cool for 5-10 minutes, then enjoy.

NUTRITION INFORMATION

Yield

12

Serving Size

8-10 ouncesAmount Per ServingCalories416Total Fat25gSaturated Fat12gTrans Fat0gUnsaturated Fat10gCholesterol111mgSodium1007mgCarbohydrates13gNet Carbohydrates9gFiber4gSugar7gProtein34g