Preparation time
15 minutes
Standing Time: 5 minutes
Ready in
28 minutes
Cooking Time: 8 minutes
Makes
4 servings
Ingredients
- 1 Ontario Spaghetti Squash (about 3-1/2 lb/1.75 kg)
- 1 lb (500 g) extra lean Ontario Ground Beef
- 2 cloves Ontario Garlic, minced
- 1 Ontario Onion, chopped
- 1 each Ontario Carrot and Zucchini, quartered lengthwise and sliced
- 1-1/2 cups (375 mL) tomato pasta sauce
- 1 tbsp (15 mL) tomato paste
- 1 tsp (5 mL) each dried basil and oregano
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) grated Parmesan cheese
- 2 tbsp (25 mL) chopped fresh Ontario Parsley
Instructions
Cut squash in half crosswise; remove seeds. Place cut side down in microwaveable casserole; add 1/4 cup (50 mL) water. Cover and microwave on High for 15 minutes or until easily pierced with knife. Let stand for 5 minutes. With fork, pull out strands and place in serving dish. (If strands are watery, drain in colander.)
In nonstick skillet on medium-high heat, sauté beef, garlic, onion, carrot and zucchini, breaking up meat, for 10 minutes or until beef is no longer pink. Stir in tomato sauce, tomato paste, basil, oregano and pepper; reduce heat to low and simmer for 3 minutes. Pour over spaghetti squash strands and toss to combine. Serve sprinkled with Parmesan and parsley.
Nutritional Information
1 Serving
- Protein: 3 grams
- Fat: 18 grams
- Carbohydrate: 51 grams
- Calories: 498
- High In Fibre