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ShareSpaghetti Squash with Chunky Tomato Sauce
Nutrition Facts Per Serving:
- Calories219
- Total Fat (g)9
- Saturated Fat (g)4
- Cholesterol (mg)50
- Sodium (mg)397
- Carbohydrate (g)18
- Fiber (g)1
- Protein (g)17
- Vitamin C (DV%)36
- Calcium (DV%)11
- Iron (DV%)15
- Starch (d.e.)1
- Vegetables (d.e.).5
- Lean Meat (d.e.)2
- Fat (d.e.).5
Diabetic Exchanges
| 1 | poundlean ground beef |
| 1/2 | cupchopped onion (1 medium) |
| 1/2 | cupchopped green sweet pepper (1 small) |
| 2 | clovesgarlic, minced |
| 1 | 14 1/2-ounce candiced tomatoes, undrained |
| 1 | 8-ounce cantomato sauce |
| 2 | tablespoonstomato paste |
| 1-1/2 | teaspoonsdried Italian seasoning, crushed |
| 1/8 | teaspoonblack pepper |
| 1 | recipeCooked Spaghetti Squash |
| 1/4 | cupshredded Parmesan cheese (1 ounce) |
| Small fresh basil leaves (optional) |
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. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.
Cooked Spaghetti Squash: Prick a 2 1/2- to 3-pound whole 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. Makes: 6 servings
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