Pasta-less lasagna

1 medium onion, diced

4 cloves garlic, minced

1 lb ground beef

1 t salt

1 t dried oregano

1 t dried basil

1 spaghetti squash, peeled, seeded, and shredded

1 ½ c homemade tomato sauce

1 ½ c grated cheddar cheese

Brown ground beef with onion, garlic, salt, oregano, and basil.  Cook spaghetti squash in oven at 375 for 40-60 min, depending on size, and shred.  Grease bottom of casserole dish and spread out half of the spaghetti squash.  Pour half of the tomato sauce over the squash.  Next, add a layer of the ground beef over the sauce.  Sprinkle half of the cheese over the beef.  Repeat the process again, using up the remaining squash, sauce, beef, and cheese, ending with a layer of cheese.  Bake at 350 for 10 minutes, or until cheese melts.

Homemade tomato sauce

6 roma tomatoes

1 clove garlic

¼ c water

1 T basil

¼ t parsley

½ t salt

¼ t black papper

Peel, core, and dice tomatoes.  (To peel the tomatoes ,immerse them in boiling water for 20-30 seconds and then dip them in cool water.  The peels will slip off.)  In a large saucepan, add tomatoes, garlic, water, basil, parsley, salt, and papper.  Bring to a boil and then reduce the hat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed.  Makes 1 ½ cups.

Thanks to the book Recipes for the Specific Carbohydrate Diet by Raman Prasad for these recipes (modified slightly)!