Spaghetti & Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 jar of Classico Fire Roasted Tomato & Garlic pasta sauce.1 spaghetti squash.5 onionhalf pound of lean ground beef
Pre-heat oven to 350 degrees.
Cut squash lengthwise. Remove seeds. Place squash face down in a roasting pan with about .5 inch of water. Roast in oven for 30-45 minutes (until tender and mushy to touch shell side up.)
While squash is roasting, brown ground beef adding onions part way through.
Once the beef is thoroughly ground, add the jar of sauce. Add any other seasonings desired. (Potentially chopped garlic and/or basil.) Stir thoroughly.
Cover and allow to continue simmering while squash finishes cooking.
Once squash is done, remove from oven and carefully (squash will be hot) run a fork tines length-wise down the squash over plate or bowl - this will remove the "noodles" from the squash.
Serve as you would normally serve spaghetti.
Squash yield is approximate and depends on the size of the squash. Also, sizes can be smaller or larger - this is about right for our family of three.
Number of Servings: 3
Recipe submitted by SparkPeople user VICTORIA20110.
Cut squash lengthwise. Remove seeds. Place squash face down in a roasting pan with about .5 inch of water. Roast in oven for 30-45 minutes (until tender and mushy to touch shell side up.)
While squash is roasting, brown ground beef adding onions part way through.
Once the beef is thoroughly ground, add the jar of sauce. Add any other seasonings desired. (Potentially chopped garlic and/or basil.) Stir thoroughly.
Cover and allow to continue simmering while squash finishes cooking.
Once squash is done, remove from oven and carefully (squash will be hot) run a fork tines length-wise down the squash over plate or bowl - this will remove the "noodles" from the squash.
Serve as you would normally serve spaghetti.
Squash yield is approximate and depends on the size of the squash. Also, sizes can be smaller or larger - this is about right for our family of three.
Number of Servings: 3
Recipe submitted by SparkPeople user VICTORIA20110.
Nutritional Info Amount Per Serving
- Calories: 269.8
- Total Fat: 7.5 g
- Cholesterol: 40.0 mg
- Sodium: 626.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 7.5 g
- Protein: 19.2 g
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