- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 774.2
- Total Fat: 27.4 g
- Cholesterol: 85.1 mg
- Sodium: 565.4 mg
- Total Carbs: 96.1 g
- Dietary Fiber: 10.8 g
- Protein: 33.1 g
Vegetable Spaghetti BologneseSubmitted by: BELLATROTTA
IntroductionPoints: 7. Made with Brown Rice Pasta. "We cut fat and calories from this recipe by substituting half of the ground beef with meaty-textured, high-fiber beans." Points: 7. Made with Brown Rice Pasta. "We cut fat and calories from this recipe by substituting half of the ground beef with meaty-textured, high-fiber beans."
14oz Brown Rice pasta or 2 1/4 pound(s) raw spaghetti squash
1 pound(s) uncooked lean ground beef (with 7% fat)
1 cup(s) cooked kidney beans, rinsed and drained if canned
1 medium garlic clove(s), crushed
1 medium onion(s), chopped
1 medium zucchini, sliced
1 1/2 cup(s) mushroom(s), sliced
1/4 cup(s) canned tomato paste
14 1/2 oz canned tomatoes, whole, peeled and chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Prepare Brown Rice Pasta as per package directions
* Combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes. Break up meat with a fork several times during cooking.
* Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power.
* With a fork, scrape out spaghetti squash to form strands. Divide squash or pasta between 4 plates and top with meat sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.