Yellow Summer Squash W/ Meat Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.1
  • Total Fat: 17.4 g
  • Cholesterol: 45.7 mg
  • Sodium: 55.9 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 16.9 g

View full nutritional breakdown of Yellow Summer Squash W/ Meat Sauce calories by ingredient
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Number of Servings: 6


    2 pounds yellow crookneck squash, sliced into strips
    1 large vidalia onion, chopped
    3 cloves garlic, minced
    1.25 pounds tomatoes, blanched, peeled & seeded
    1 pound extra lean ground beef
    Salt & Pepper to taste
    1/4 cup olive oil
    1/4 cup red wine vinegar
    1T basil (Dried, crushed)
    1t oregano (Dried, crushed)
    1t thyme (Dried, crushed)


Bring a pot of water to a boil and have a bowl of ice water at hand. Blanch each tomato for 1 minute, dunk in ice water, then peel and seed. Crush all tomatoes once done.

Peel and chop 1 onion and 3 cloves garlic. In a large sauce pan, cook with a pinch of salt and part of your oil until onions are translucent. Push onions and garlic to the sides of the pan and brown 1 pound of extra lean ground beef. Break up into small crumbles.

When meat is brown, mix together with onions and garlic, then add in crushed fresh tomatoes. Crush tomatoes further as they cook. Add vinegar and spices, allow to simmer down to desired consistency.

In a separate pot, bring enough water to cover your squash to a boil. Boil squash "noodles" until fork tender. Drain. Serve with meat sauce.

Serving Size: 1/6th of recipe

Number of Servings: 6

Recipe submitted by SparkPeople user SULABLUE.

TAGS:  Beef/Pork |

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