Spaghetti Squash Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Small Spaghetti Squash4 TBSP EVOOSalt and Pepper1lb Extra Lean Ground Sirloin1c Fat Free Feta CheeseI Medium Onion, Chopped3 Cloves of Garlic, grated 1 6oz can Tomato Paste1/2 cup beef or chicken stock2 TBSP Basil
Place Spaghetti sqush halves, cut side up on baking sheet. Drizzel with 2 TBSP EVOO and sprinkle salt and pepper then turn the squash over so they are cut side down and roast until flesh is tender about 45min - 1 hour. Once cooked loosen squash strands with a fork and sprinkle with some feta cheese. Leave the squash in the shells.
While squash is roasting put 2 TBSP EVOO in large skillet and add sirloin to pan. Cook until golden brown then add onions and garlic and cook until veggies are tender.
Season everything with salt and pepper, and add tomato paste and basil let cook about 2 minutes. Then add beef broth scraping the pan for any bits that may be stuck on the bottom. Reduce and let thicken for 5 minutes.
To Serve, put meat sauce on top of each half of
the spaghetti squash. Garnish with Basil and feta cheese and enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBYMYERS.
While squash is roasting put 2 TBSP EVOO in large skillet and add sirloin to pan. Cook until golden brown then add onions and garlic and cook until veggies are tender.
Season everything with salt and pepper, and add tomato paste and basil let cook about 2 minutes. Then add beef broth scraping the pan for any bits that may be stuck on the bottom. Reduce and let thicken for 5 minutes.
To Serve, put meat sauce on top of each half of
the spaghetti squash. Garnish with Basil and feta cheese and enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBYMYERS.
Nutritional Info Amount Per Serving
- Calories: 412.3
- Total Fat: 18.7 g
- Cholesterol: 60.0 mg
- Sodium: 1,419.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 4.7 g
- Protein: 38.7 g
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