Spaghetti Squash & Tomato Basil Meat Sauce
Spaghetti Squash & Tomato Basil Meat Sauce takes around 1 hour and 15 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 669 calories, 56g of protein, and 29g of fat per serving. For $5.0 per serving, you get a sauce that serves 2. It is brought to you by Pink When. 15 people were impressed by this recipe. Head to the store and pick up lean ground beef, onion powder, garlic powder, and a few other things to make it today. With a spoonacular score of 94%, this dish is awesome. Spaghetti Squash & Tomato Basil Meat Sauce, Spaghetti Squash & Tomato Basil Meat Sauce, and Spaghetti Squash & Tomato Basil Meat Sauce are very similar to this recipe.
Servings: 2
Ingredients:
1 tsp black pepper
16 oz can crushed tomatoes
extra virgin olive oil
1 Tbsp fresh chopped basil
1 tsp garlic powder (or saute and sub 1 glove fresh garlice, minced)
1 pound lean ground beef
1 tsp onion powder (or saute and sub 1/4 cup chopped onion)
salt to taste
1 spaghetti squash
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
- Heat the oven to 400.
- Halve the squash, scoop and clean the seeds inside.
- Drizzle with a tsp of extra virgin olive oil in each half, add a little salt.
- Take each half and turn face down on a prepared cookie sheet and bake in the oven for 50 minutes.
- Remove and allow to cool for 5-10 minutes. Take a fork and start to shred the insides.
- While roasting the spaghetti squash, brown the lean ground beef.
- Saute the onion and garlic if using fresh veggies.
- Drain the meat sauce and then mix the onion, garlic, black pepper, and meat and place on low to medium heat.
- Add the crushed tomatoes, basil, and pepper, stir.
- Allow to simmer while spaghetti squash is roasting, stirring frequently.
- Scoop the spaghetti squash onto a bowl, cover with meat sauce, and add a pinch of parmesan if desired.
Step by step:
1. Heat the oven to 40
2. Halve the squash, scoop and clean the seeds inside.
3. Drizzle with a tsp of extra virgin olive oil in each half, add a little salt. Take each half and turn face down on a prepared cookie sheet and bake in the oven for 50 minutes.
4. Remove and allow to cool for 5-10 minutes. Take a fork and start to shred the insides.While roasting the spaghetti squash, brown the lean ground beef.
5. Saute the onion and garlic if using fresh veggies.
6. Drain the meat sauce and then mix the onion, garlic, black pepper, and meat and place on low to medium heat.
7. Add the crushed tomatoes, basil, and pepper, stir. Allow to simmer while spaghetti squash is roasting, stirring frequently.Scoop the spaghetti squash onto a bowl, cover with meat sauce, and add a pinch of parmesan if desired.
Nutrition Information:
covered percent of daily need
