Zoodles and cheese/squash casserole

Good Mac and cheese sub when doing keto. Can add cooked ground beef, shredded chicken or seafood of choice to make a main dish. As written: Serving Size: 1 1/2 cups. Calories: 500. Fat: 50g.Carbohydrates: 8gtotal, 5 g net. Fiber: 3g. Protein: 13g. Can make just the sauce and substitute well- rinsed and sautéed ninjas noodles or hearts of palm noodles. Can use any squash desired if preferred. If you cut the squash in chunks or slices, it’s a squash casserole and is better with some chopped sautéed onions mixed in. I’ve also added tomatoes and tomato paste or sauce when creating a main “pasta” dish for dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Steam the zucchini noodles/squash to desired consistency (I go about 10 minutes); remember you will cook in the oven until top is browned so leave wiggle room, they will cook more and get mushy if overcooked.

Step 3

Add to colander and drain any excess liquid before adding to the sauce. Can use a paper towel to pat dry as well.

Step 4

Add heavy cream, salt, pepper, nutmeg, Parm, Romano and cream cheeses to a saucepan and cook the sauce on the stovetop for about 5 minutes over medium heat. Whisk until smooth.

Step 5

Fold in the pesto (if used) and mozzarella cheese until fully incorporated. Don’t add the mozzarella in the previous step, it won’t melt smoothly.

Step 6

Add the cooked zoodles/squash/low carb noodles and stir until well coated. **If using sliced squash can just lay them out in the casserole dish; pour a little sauce to coat the bottom of the dish, arrange squash, pour remainder of sauce over the top of the squash.

Step 7

Transfer to a greased 2 quart casserole dish and bake in the oven for 10 minutes or until the cheese is bubbling at the edges. Remove and serve immediately.