This recipe is a play on the pasta classics with a spaghetti squash twist.
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!
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
- Cook the spaghetti squash. Use our directions for how to cook spaghetti squash easily in the oven.
- 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