Ingredients:
- 1 spaghetti squash (mine weighed three lb when whole before cooking)
- 1 tsp italian seasoning
Directions:
- Pierce the squash in several places, put on a plate and microwave until tender (mine took about 20 minutes).
- Allow cool while you cook the meat and veggie mixture.
- Brown meat with garlic, onion, salt and pepper, and bell pepper.
- Drain and add Italian spice and tomatoes.
- If it seems really liquidy, cook some of the liquid off.
- Cut the squash in half and scrape out the seeds and discard them.
- Use a fork to scrape the spaghetti into strands and mix gently with sauce mix.
- Transfer to a large casserole dish that has been sprayed with cooking spray.
- Bake uncovered for 35 minutes at 350 degrees.
- Sprinkle the cheese on top and bake 10-15 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.99 Kcal (1256 kJ) | ||
| Calories from fat | 101.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.3g | 17% | |
|---|---|---|---|
| Cholesterol | 90.06mg | 30% | |
| Sodium | 1502.06mg | 63% | |
| Potassium | 1248.45mg | 27% | |
| Total Carbs | 24.69g | 8% | |
| Sugars | 13.87g | 55% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 26.83g | 54% | |
| Vitamin C | 61.7mg | 103% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 250.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 57.61 Kcal (241 kJ) | ||
| Calories from fat | 19.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 17% | |
|---|---|---|---|
| Cholesterol | 17.3mg | 30% | |
| Sodium | 288.47mg | 63% | |
| Potassium | 239.76mg | 27% | |
| Total Carbs | 4.74g | 8% | |
| Sugars | 2.66g | 55% | |
| Dietary Fiber | 0.97g | 20% | |
| Protein | 5.15g | 54% | |
| Vitamin C | 11.8mg | 103% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.5mg | 72% | |
| Calcium | 48.2mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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