Spaghetti squash stands in for pasta in this low-carb beef and tomato sauce main dish recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • In a large saucepan cook ground beef, onion, sweet pepper and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

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  • Prick spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands.

  • Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.

Nutrition Facts

219 calories; 8.9 g total fat; 3.6 g saturated fat; 50 mg cholesterol; 397 mg sodium. 198 mg potassium; 18.1 g carbohydrates; 1.2 g fiber; 4 g sugar; 16.9 g protein; 129 IU vitamin a iu; 21 mg vitamin c; 20 mcg folate; 115 mg calcium; 3 mg iron; 22 mg magnesium;