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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.1
  • Total Fat: 15.9 g
  • Cholesterol: 85.0 mg
  • Sodium: 584.2 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 32.2 g

View full nutritional breakdown of Italian Spaghetti Squash with Ricotta and Tomatoes calories by ingredient
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Italian Spaghetti Squash with Ricotta and Tomatoes

Submitted by: ERIKASIMI

Introduction

This is my favorite meal when I want pasta but can't have it. This feels so rich and hearty, but it is low in fat, calories, and carbs; but high in fiber, potassium and deliciousness! P.S. It also freezes well when assembled in layers. Feel free to swap the beef with ground chicken, pork, turkey, or even tvp. This is my favorite meal when I want pasta but can't have it. This feels so rich and hearty, but it is low in fat, calories, and carbs; but high in fiber, potassium and deliciousness! P.S. It also freezes well when assembled in layers. Feel free to swap the beef with ground chicken, pork, turkey, or even tvp.
Number of Servings: 4

Ingredients

    1/2 tsp red pepper flakes
    1tbs basil chopped
    1 tbs olive oil
    1 lemon
    3 garlic cloves
    1 Spaghetti Squash, 4 cups roughly
    1 tbsp chopped shallots
    1/2 can tomato paste
    2 cups fire roasted diced tomatoes
    1 tbs italian seasoning
    1 tsp creole seasoning
    1/2 tsp salt
    1 cup low fat ricotta cheese
    1 lb 91 % lean ground beef

Directions

Makes 4 servings

Preheat oven to 400 degrees

Split spaghetti squash in half and scoop out seeds

Then lightly spray with pam or similar spray and place flesh side down on a cookie sheet and put in oven for 25-30 minutes.

While squash is in oven, saute shallots, garlic, red pepper flakes, and olive oil in a medium heat pan until translucent. Then stir in ground beef.

When ground beef is almost cooked through add tomato paste, italian seasoning, and creole seasoning. Let the paste caramelize slightly and finish cooking beef through.

Add tomatoes to pan, stir, and let simmer for 10-15 minutes.

Once squash is out of the oven, take a fork and scrape the flesh out completely, then mix with lemon juice, basil, and kosher salt (you can mix the ricotta in here if you want to).

You can serve this layered like a lasagna or you can let everyone serve themselves. Hope you enjoy!

Makes 4 servings




Number of Servings: 4

Recipe submitted by SparkPeople user ERIKASIMI.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    This was good, but it would be helpful if the amount of ingredients were listed..you kind of have to guess which makes it hard for first timmers. It was very filling and has a lot of taste. I would definitly make again. - 7/7/09

    Reply from ERIKASIMI (7/8/09)
    Thank you for the feedback. I didn't realize the amounts were not posted. That must have been very difficult. I fixed the error. Thank you again for the comment.


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