- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 243.8
- Total Fat: 6.4 g
- Cholesterol: 46.7 mg
- Sodium: 996.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 7.1 g
- Protein: 20.0 g
Spaghetti Squash and Meat SauceSubmitted by: SHELBSYD
IntroductionI never had spaghetti squash, so I was dying to try it! This is really good and I am impressed. You must try it!! I am shocked on how good spaghetti squash is. This is also great way to use up your fresh tomatoes from your garden. I never had spaghetti squash, so I was dying to try it! This is really good and I am impressed. You must try it!! I am shocked on how good spaghetti squash is. This is also great way to use up your fresh tomatoes from your garden.
1 Spaghetti Squash - pricked with a skewer
1/2 lbs. of pound of lean ground beef.
1/3 cup Onion - diced
1 clove of Garlic - chopped small or minced
1 large or two small Bell Pepper - diced
1 Zucchini - diced
1 large Tomato - diced
1/2 Tbsp. of Olive Oil
1 can of Tomato Sauce
Basil - 10 leafs sliced thin
1/2 Tbsp. Italian Seasoning
Parmesan Cheese to taste (optional)
Prick the Squash several times with a skewer or knife. Place on a baking dish and bake for 1 hour.
Once squash is done, set a side till it cools. Once cool enough to handle, cut in half and scrape out the seeds and pulp. With a fork, scrape the squash into strands. Place on plate and top with pasta.
Meanwhile, you can start your pasta sauce.
In a large sauce pan add your garlic and ground beef cook until lightly brown. Add onion, peppers, zucchini, Italian Seasoning, and 5 of your basil leafs, tomatoes, and Olive oil and cook until tender. At this point I decided I wanted sauce sauce so I added 1 can of Hunts Tomato Sauce. Cook until warmed and veggies are all tender. Add remaining basil..
Serve over Spaghetti Squash or Pasta and top with cheese.
Note: You may have left over squash
Serving Size: 3 Large plates with left over squash
Number of Servings: 3
Recipe submitted by SparkPeople user SHELBSYD.