Spaghetti Squash Spaghetti

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spaghetti Squash Spaghetti calories by ingredient


Introduction

My adaptation of a Rachael Ray recipie! I just made it a little more figure friendly! My adaptation of a Rachael Ray recipie! I just made it a little more figure friendly!
Number of Servings: 4

Ingredients

    2 Small Spaghetti Squash
    4 TBSP EVOO
    Salt and Pepper
    1lb Extra Lean Ground Sirloin
    1c Fat Free Feta Cheese
    I Medium Onion, Chopped
    3 Cloves of Garlic, grated
    1 6oz can Tomato Paste
    1/2 cup beef or chicken stock
    2 TBSP Basil


Directions

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.