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Posted  • Marjani Smith

Spaghetti Sauce over Spaghetti Squash

6 SERVINGS  120 MINUTES  410 CALORIES PER SERVING

35g PROTEIN  9g FAT  50g CARBS  11g FIBER  500mg SODIUM

Spaghetti squash is unique in that the flesh, once baked, can be removed in spaghetti-like strands. The texture is just right, it’s delicious – sweeter than you would expect – and available year-round at your local grocery store. Oh, and it pairs just fine with your favorite Italian red sauce.

INGREDIENTS
1 3/4 pounds extra-lean ground beef (95% lean)
1 pound (about 5) Roma tomatoes, cut into chunks
1 tsp. olive oil
28 oz. can crushed tomatoes
6 oz. can no added salt tomato paste
15 oz. can no added salt tomato sauce
1 garlic clove, minced
¾ of bag of frozen sliced pepper & onion mix
1 medium zucchini, sliced 1-inch and then cut in half
1 tsp. sugar
1 tbsp. Italian seasoning
½ tsp. garlic powder
¼ cup fresh basil, chopped
12 oz. water
3 spaghetti squashes (4 pounds each)

DIRECTIONS
  1. Heat oven to 450° F.
  2. Line a roasting pan or baking sheet with non-stick foil.
  3. Spread the tomatoes on the pan and drizzle with olive oil.
  4. Roast for 20 minutes.
  5. Remove from oven and add to the crockpot.
  6. Brown the beef in a non-stick skillet. Drain any fat and add to crockpot.
  7. Add all of the remaining ingredients, except the spaghetti squash.
  8. Cook on low 6-8 hours or high 2-4 hours

For the spaghetti squash:
  1. Poke the whole squash with a knife several times.
  2. Place in a microwave safe dish with about an inch of water.
  3. Microwave on high for 15 minutes.
  4. Check squash by trying to cut easily with a knife. Continue to cook in 5-minute intervals.
  5. Remove from microwave and cut in half lengthwise. Scoop out the seeds.
  6. Using a fork, scrape the “spaghetti” out.
  7. Ladle the sauce over the squash.
OURSKINNY CHEF'S NOTES
Roasting the tomatoes will give an additional layer of flavor, but you can skip that step and still enjoy a delicious main meal.

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