Not only is spaghetti squash a tasty addition to your day, but it’s also a delicious way to incorporate veggies into mealtime in a variety of ways. Even if you’ve never even thought about eating a low-carb or gluten-free diet, this stuff is the real deal—tender, filling, and naturally sweet! From creamy-cheesy, to hearty-meaty this recipe is a play on the pasta classics with a spaghetti squash twist.
Spaghetti Squash with Meat Sauce
The naturally sweet squash pairs beautifully with the sweetness of the tomato sauce in this comforting dish and gives you a much more nutritious dish with an extra dose of veggies. The sauce is adapted from our Whole-Grain Spaghetti with Veggi-fied Meat Sauce.
1 1.5 pound spaghetti squash
1 cup finely chopped onion
8 ounces 93% lean ground beef
6 garlic cloves, minced
8 ounces cremini mushrooms, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes
1 tablespoon unsalted tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely grated Parmesan cheese
1. Cook the spaghetti squash. Use our directions for how to cook spaghetti squash easily in the oven.
2. While squash cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, beef, and garlic; cook 4 minutes, stirring to crumble beef. Add mushrooms; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Place tomatoes in a mini food processor; pulse 4 times or until almost smooth. Add tomato paste, oregano, and red pepper to pan; cook 1 minute, stirring frequently. Stir in tomatoes; reduce heat, and simmer 5 minutes or until slightly thickened. Stir in salt and black pepper. Serve sauce over squash; top with cheese.
Serves 4 (1 cup sauce, and 1 1/2 teaspoons cheese)
CALORIES 213; FAT 5.8g (sat 2.3g, mono 1.95g, poly.66g);PROTEIN 17g; CARB 25.3g; FIBER 4.7g;CHOL 37.9mg; IRON 3mg; SODIUM 485mg; CALC 120.2mg