Nutrition Fact: Craving pasta but not the extra carbohydrates? Try substituting spaghetti squash for the noodles. Spaghetti squash is a hard-shelled winter squash. When cooked the flesh softens into spaghetti-like strands. Spaghetti squash is slightly sweet in flavor and pairs perfectly with marinara. This flavorful dish comes together in less than 15 minutes’ worth of “hands-on” time. Serve with a side salad for a guilt free Italian dinner.
Prep: 15 minutes
Cook: 6-8 hours
Makes: 6 servings
1 pound 93% ground beef
1 small chopped onion
3 cloves crushed garlic
1 tsp salt
½ tsp pepper
28-ounce can crushed tomatoes
1 bay leaf
Parmesan or pecorino romano cheese rind (optional)
1, 4-pound spaghetti squash (makes about 6.5 cups cooked)
Grated cheese for topping
- In a large skillet over medium high heat, sauté the beef until brown (about 5-7 minutes)
- Transfer beef to a slow cooker and add onion, garlic, salt pepper, crushed tomatoes, bay leaf, and cheese rind. Stir to combine.
- Place the entire spaghetti squash on top of the beef mixture.
- Cook on low for 6 to 8 hours.
- When spaghetti squash is fork tender remove it and cut in half with a large knife. Discard the seeds and scoop the stands cut with a fork. Place in a colander to drain well.
- Place 1 cup of squash on a plate and serve 2/3 cup sauce over top.
- Top with grated cheese, if desired.
- Serve with a side salad.
Calories: 210cal, Fat: 6g, Carbohydrates: 21g, Fiber: 5g, Protein: 19.5g, Sodium: 549mg