Spaghetti Squash with Chunky Tomato Sauce

Spaghetti Squash with Chunky Tomato Sauce

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From: Diabetic Living Magazine

Spaghetti squash stands in for pasta in this low-carb beef and tomato sauce main dish recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound lean ground beef
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped green sweet pepper (1 small)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1½ teaspoons dried Italian seasoning, crushed
  • ⅛ teaspoon black pepper
  • 2½ to 3 pounds whole spaghetti squash
  • ¼ cup shredded Parmesan cheese (1 ounce)
  • Small fresh basil leaves (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 219 calories; 9 g fat(4 g sat); 1 g fiber; 18 g carbohydrates; 17 g protein; 20 mcg folate; 50 mg cholesterol; 4 g sugars; 129 IU vitamin A; 21 mg vitamin C; 115 mg calcium; 3 mg iron; 397 mg sodium; 198 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean-protein, 1 starch, ½ fat, ½ vegetable

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