My favorite new recipe: My low carb and clean version of Spaghana!  It takes me about 45 minutes from start to finish INCLUDING the 30 minutes cooking time, and I get 6 meals out of it! So delicious and keeps for a week’s worth of meals in the fridge!

 

I have named it...Zaghaña!

 

Ingredients

 

1 Package 1/3 Less Fat Cream Cheese

8 oz (1/2 jar) Creamy Tomato Ragu

1 Large Egg

84 g Shredded Colby & Monterey Cheddar Cheese

½ cup Shredded Parmesan Cheese

35 oz Zucchini (roughly 4 large zucchini, spiralized into noodles)

46 g (½ stick) Non-Salted Butter

 

Serves: 6

 

Directions

 

1. Preheat Oven to 350.

2. Spiralize zucchini (more detailed instructions for zoodles here) and place in colander to drain while preparing other items.

3. Add zoodles, egg, and butter to a microwavable bowl.

4. Microwave zoodles/egg/butter bowl for 3-5 minutes (until butter is mostly melted).

5. Add parmesan cheese to bowl and stir with egg, butter, and zoodles. Spread across the bottom of a 9x13” glass pan.

6. Microwave cream cheese for 30 seconds-1 minute. Spread layer evenly and immediately on top of zoodle layer with a spatula.

7. Spread pasta sauce over the cream cheese layer.

8. Sprinkle shredded cheese evenly over pasta sauce layer.

9. Bake at 350 for 30-40 minutes.

10. Slice and serve! Refrigerate remaining slices in individual baggies or tupperware in fridge. (I haven't found much luck freezing this; but let me know if you find a method that works!)

 

Nutrition Per Serving:

(1/6 "slices")

 

Calories 339, Fat 27.1g, Carbs 10.1g (Fiber 1.9g), Net Carbs 8.2g