Your shopping cart is currently empty.
If this is an error, please contact us
Spaghetti Squash Spaghetti
Spaghetti is one of my favorite comfort foods and substituting spaghetti squash for the pasta is a great way to lighten up this dish. Spaghetti squash has been a well kept secret in the diet recipe world for years. 1 cup of cooked spaghetti has about 219 calories and 43g of carbs while 1 cup of spaghetti squash has 75 calories and 10g of carbs. What a great way to incorporate more vegetables into your meal. Even the kids will like this one (just don't tell them that it's good for them)!
Spaghetti squash can usually be found throughout the year but is "in season" from early fall through winter. There are several varieties you will find true spaghetti squash is pale ivory to pale yellow in color while the newer variety introduced in the 90 's is more orange in color. The orange version is higher in beta carotene while also be a bit sweeter.
Ingredients:
- 1 medium to large spaghetti squash, cut in halve lengthwise
- 2 Tablespoons olive oil, divided
- Salt and pepper
- 1/4 teaspoon Cinnamon
- 1 Lb lean ground beef (93%)
- 1 small onion, diced
- 1 can low sodium diced tomatoes (15 oz)
- 2 Tablespoons low sodium tomato paste
- 2 Tablespoons Spaghetti Seasoning
- 1/2 cup reduced fat Parmesan cheese
Instructions:
- Preheat oven to 375 degrees F.
- Remove the center and seeds for the squash halves
- Place cut side up on baking sheet and drizzle with 1 Tablespoon olive oil
- Season with salt, pepper and cinnamon and place in the oven
- Bake for about 45 minutes until tender and the flesh can be removed with a fork
- While the squash is in the oven, preheat a skillet to medium, add ground beef and cook until browned
- Add onions, tomatoes, tomato paste and Spaghetti Seasoning and combine thoroughly
- Cook on medium heat for about 20 minutes until tomatoes start to break down and sauce is thick and bubbly
- With a fork, shred or scrape the spaghetti squash onto a platter. The squash will come out stringy and look just like spaghetti pasta.
- Top with the meat sauce and Parmesan cheese and a sprinkle of Spaghetti Seasoning - serve.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 350.00
Total Fat 16.30g
Saturated Fat4.00g
Polyunsaturated Fat0.80g
Monounsaturated Fat5.00g
Cholesterol 75.00g
Sodium 497.90mg
Potassium 378.80mg
Total Carbohydrate 24.80g
Dietary Fiber5.30g
Total Sugars9.90g
Protein 29.00g
Spaghetti is one of my favorite comfort foods and substituting spaghetti squash for the pasta is a great way to lighten up this dish. Spaghetti squash has been a well kept secret in the diet recipe world for years. 1 cup of cooked spaghetti has about 219 calories and 43g of carbs while 1 cup of spaghetti squash has 75 calories and 10g of carbs. What a great way to incorporate more vegetables into your meal. Even the kids will like this one (just don't tell them that it's good for them)!
Spaghetti squash can usually be found throughout the year but is "in season" from early fall through winter. There are several varieties you will find true spaghetti squash is pale ivory to pale yellow in color while the newer variety introduced in the 90 's is more orange in color. The orange version is higher in beta carotene while also be a bit sweeter.
Ingredients:
- 1 medium to large spaghetti squash, cut in halve lengthwise
- 2 Tablespoons olive oil, divided
- Salt and pepper
- 1/4 teaspoon Cinnamon
- 1 Lb lean ground beef (93%)
- 1 small onion, diced
- 1 can low sodium diced tomatoes (15 oz)
- 2 Tablespoons low sodium tomato paste
- 2 Tablespoons Spaghetti Seasoning
- 1/2 cup reduced fat Parmesan cheese
Instructions:
- Preheat oven to 375 degrees F.
- Remove the center and seeds for the squash halves
- Place cut side up on baking sheet and drizzle with 1 Tablespoon olive oil
- Season with salt, pepper and cinnamon and place in the oven
- Bake for about 45 minutes until tender and the flesh can be removed with a fork
- While the squash is in the oven, preheat a skillet to medium, add ground beef and cook until browned
- Add onions, tomatoes, tomato paste and Spaghetti Seasoning and combine thoroughly
- Cook on medium heat for about 20 minutes until tomatoes start to break down and sauce is thick and bubbly
- With a fork, shred or scrape the spaghetti squash onto a platter. The squash will come out stringy and look just like spaghetti pasta.
- Top with the meat sauce and Parmesan cheese and a sprinkle of Spaghetti Seasoning - serve.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 350.00
Total Fat 16.30g
Saturated Fat4.00g
Polyunsaturated Fat0.80g
Monounsaturated Fat5.00g
Cholesterol 75.00g
Sodium 497.90mg
Potassium 378.80mg
Total Carbohydrate 24.80g
Dietary Fiber5.30g
Total Sugars9.90g
Protein 29.00g