Growing up, one of my favorite comfort foods was a cheeseburger from my Grampie’s grill. Nothing said summer like playing with my favorite cousins at my grandparents’ pool. Then we would air dry in the sun with a freshly grilled cheeseburger in my hand. Those were the best days ever. I had so much fun and the burgers were so good, which gave me the inspiration for a Macro-Friendly Throwback Cheeseburger Casserole.
I promise you, my Grampie knew how to cook them just right. He had the magic touch.
Fast-forward to adulthood and everything changed. I got SUPER sick and was finally diagnosed with ulcerative colitis. After what seemed like countless rounds of food sensitivity testing, I was told that I could no longer eat beef. No more cheeseburgers for me, which was a very sad day. Clearly, these tests didn’t know how important Grampie’s burgers were!
Ugh, I felt so bad, but thankfully my doctor had a plan. In order to get better, first, I cut out beef (and a whole lot of other things, too) and worked on improving my gut health. After years of following special nutrition programs, taking my meds, and using natural supplements, beef no longer gives me any issues. And, man, I missed cheeseburgers!
Today, I can eat and enjoy cheeseburgers, and all things beef once again. And that’s the thing about food sensitivities… they can change and go even away completely! They are 100% not set in stone. Therefore, if you work on fixing any underlying issues, the food sensitivities might lessen or go away. Obviously, I’m not a doctor, but that’s been my experience.
Macro-Friendly Throwback Cheeseburger Casserole
Nowadays, I am back to loving cheeseburgers in any form, just like when I was a kid. And this super easy, Macro-Friendly Throwback Cheeseburger Casserole takes me right back to my grandparents’ backyard. It’s perfect for a casual weeknight family meal, potluck, or backyard cookout, this cheeseburger casserole does not disappoint!
A macro-friendly throwback dish that is perfect for a casual family meal, potluck, or backyard cookout.
1 spaghetti squash
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1 lb ground beef
1 ½ cups cheddar cheese
- Preheat oven to 400F. Slice squash in half lengthwise then remove seeds. Brush the inside with oil and sprinkle with salt and pepper. Place face down on your baking sheet. Bake in the oven for 30-40 minutes depending on the size.
- Once it is easily shredded with a fork, place your spaghetti squash in a large bowl.
- Meanwhile, heat beef until browned, drain and add to squash. Sprinkle in cheese then place in a small casserole dish.
- Bake at 350F for 10 minutes until cheese is melted and dish is heated through. Top with lettuce, pickles or sauces!
- Serving Size: 1
- Calories: 508
- Fat: 35
- Carbohydrates: 17
- Fiber: 4
- Protein: 32
Keywords: dinner, casserole, cheeseburger