Italian Spaghetti Squash with Ricotta and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 tsp red pepper flakes1tbs basil chopped1 tbs olive oil1 lemon3 garlic cloves 1 Spaghetti Squash, 4 cups roughly1 tbsp chopped shallots1/2 can tomato paste2 cups fire roasted diced tomatoes1 tbs italian seasoning1 tsp creole seasoning1/2 tsp salt 1 cup low fat ricotta cheese1 lb 91 % lean ground beef
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.
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.
Nutritional Info 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
Member Reviews
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JC1023
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.