Soooo as I was craving pasta and stuffing my face with a leftover donut as I was looking for something to make for dinner. I came across one of my favorite recipes, Baked Cream Cheese Spaghetti. Then I thought I should probably avoid the pasta and maybe find a substitute to keep it “Keto” friendly. A small miracle that I actually had fresh mushrooms on hand and also cauliflower. So that’s how a new recipe was born!
12oz spaghetti - I substituted for 1 head of cauliflower. I cut it larger so it didn’t get mushy.
1 28oz jar spaghetti sauce
1 lb ground beef
1 container fresh sliced mushrooms
1 tsp Italian seasoning- I didn’t have the official seasoning but used Oregano, basil, rosemary & onion powder. About a few shakes of each. See how precise my cooking is? Haha
1 clove garlic- I used 1 Tbsp minced garlic
8 oz cream cheese
1/2 cup parmesan cheese, grated- I just used Colby jack shredded cheese because I didn’t have parmesan.
1.) Preheat oven to 350 degrees. In a skillet, brown the ground beef until cooked, drain. Stir in mushrooms and spaghetti sauce. Set aside. If you like the mushrooms more cooked like I do, I let them cook with the beef until tender.
2.) Cook spaghetti or cauliflower, drain. Add the cream cheese, spices and garlic. Stir until cream cheese is melted. Make sure you really drain the cauliflower as it is more watery than spaghetti noodles. Mix sauce and meat mixture with the cauliflower.
3.) Lightly grease a 9X13 pan. Spread mixture in the pan, add cheese to the top. Cover with foil and bake for 45 minutes or until bubbly.
I would have loved to serve this with garlic bread but that is not Keto friendly and I didn’t have any on hand. This dish was even better a few days later warmed up for lunch!
Enjoy! Make sure you tag me on Instagram if you make any of my recipes! @ladyandredstyle