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Nutritional Info
  • 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

View full nutritional breakdown of Vegetable Spaghetti Bolognese calories by ingredient
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Vegetable Spaghetti Bolognese

Submitted by: BELLATROTTA
Vegetable Spaghetti Bolognese

Introduction

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." 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."
Number of Servings: 4

Ingredients

    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

Directions

* Cut spaghetti squash in half and scoop out seeds. Wrap each half in plastic wrap and microwave on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Set aside.
OR
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.






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