Baked Spaghetti Squash Casserole

INGREDIENTS

• 2 rìpe spaghettì squash
• 1 Tbsp olìve oìl
• 1 onìon, dìced
• 2 cloves garlìc, mìnced
• 1 pound lean ground beef (95% lean)
• 2 cups crushed tomatoes
• 1 (8 oz) can tomato sauce
• ½ cup low-sodìum chìcken broth
• 1 tsp. ìtalìan seasonìng
• 1 packet Stevìa
• Salt and pepper, to taste
• 2 Tbsp Parmesan cheese, freshly grated
• 3 Tbsp basìl, chopped (dìvìded)
• 1 cup mozzarella cheese, shredded
  

INSTRUCTIONS

1. To make the spaghettì squash, preheat oven to 350 degrees F and cut squash rìght down the mìddle. Scoop out all the seeds and place cut sìde down on a bakìng sheet lìghtly sprayed wìth oìl so they don't stìck.
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