Spaghetti Squash with Meat Sauce
Total Time
Prep: 10 min. Cook: 25 min.
Yield
6 servings
When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but eating it is the best part! —Lina Vainauskas, Shaw Air Force Base, South Carolina
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1 cup water
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 teaspoon garlic powder
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon chili powder
- 1 can (28 ounces) tomato puree
- 1 cup grated Parmesan cheese, divided
Directions
-
Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes.
Meanwhile, in a cast-iron or other heavy large skillet, cook beef over medium heat, crumbling meat, until no longer pink; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. - Scoop out squash, separating the strands with a fork. Just before serving, stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.
Nutrition Facts
1-1/4 cups squash with 1 cup sauce: 292 calories, 10g fat (5g saturated fat), 59mg cholesterol, 735mg sodium, 23g carbohydrate (7g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
Neither my mother nor I had tried spaghetti squash before, so when we cooked this recipe together, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but the eating is the best part! —Lina Vainauskas, Shaw Air Force Base, South Carolina
Recipe Creator
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