I made this last night and made a HUGE batch so that we would have leftovers so I cut my batch down by half but it is still a pretty big batch so size it how you want.
*2 pounds lean hamburger (though I have been known to use any ground meat I have and drain it well and to use more)
*2 medium onions
*1 large red or green pepper
*3 cloves of garlic (or a tbs of minced)
*2 cans (14oz) Italian Style diced tomatoes
*1 large (28oz) can of tomato sauce (NSA or it should have no more than 8g of carbs per .5 cup)Seasoning to taste)
*Seasonings to taste
1 medium Spaghetti Squash
2 medium sized Zucchini
1 cup of 2% cottage cheese (small curd works best)
1 cup Ricotta cheese
8oz shredded Italian cheese blend (I used Tillamook 6 cheese blend)
(2 hrs or more ahead) Place the ground meat in a large baking dish with the chopped up onions, peppers and garlic, Bake until the meat is finished cooking and then drain grease. Place the meat in a medium sized crock pot with the tomatoes and the tomato sauce (you can use spaghetti sauce but most is way too sweet for my taste) Season to taste and cook on high for at least 2 hours.
Use a very sharp knife and put a few small holes in your Spaghetti squash by twisting it a little (this is to vent steam) place the squash on a plate and microwave for between 8 and 10 mins til the outside is soft then allow to sit for at least 5 mins in the microwave to finish steaming. (I do this about an hour ahead of time while I am grating the Zucchini and then put the hot squash in the fridge to cool before opening and deseeding it.) When it cools a enough to touch easily use a sharp knife to open around it and carefully scoop out the seeds then using a fork gently shred out the pulp which should be in spaghetti like strands.
While the Spaghetti squash is in the microwave finely grate the two Zucchini then toss it with some salt, maybe 1/2 teaspoon per medium zucchini and let drain in a colander for about 1/2 hour, pressing on it and stir gently a couple of times. If you’re worried about it being too salty, it seems to me that the salt kind of drains away with the water. Afterwards roll it up in a a few thick paper towels and gently press it, which also removes some of the salt)
Pre-heat the oven to 375*
In a small food processor mix half the cottage cheese and the eggs and blend, pour into a bowl with the rest of the cottage cheese and the ricotta and mix well. Pour half of this mix in the oiled pan (I use a 9×11 but if you want it thick use a smaller pan) with the drained Zucchini and mix well then spread over the bottom of the pan. Spread on a layer of Meat Sauce and then in a bowl mix the Spaghetti squash you have pulped with the rest of the cheese/egg mix and layer it on top of the sauce. Now layer in the rest of the sauce and sprinkle with cheese.
Bake for at least 35 mins (longer if you make this thick). Turn off oven and allow the mixture to sit for another 10-15 mins
Dish up like Lasagna.