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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 16.9g 34% DV; carbohydrates 18.1g 6% DV; dietary fiber 1.2g 5% DV; sugars 4.1g; fat 8.9g 14% DV; saturated fat 3.6g 18% DV; cholesterol 50mg 17% DV; vitamin a iu 129.1IU 3% DV; vitamin c 21.5mg 36% DV; folate 20.3mcg 5% DV; calcium 114.6mg 12% DV; iron 2.7mg 15% DV; magnesium 21.5mg 8% DV; potassium 198mg 6% DV; sodium 396.5mg 16% DV.