210 Cals 19.5 Protein 21 Carbs 6 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:Italian
Make this easy, healthy Spaghetti Squash AND Meat Sauce all at the same time with this delicious one-pot meal ready in under thirty minutes when made in the pressure cooker or slow cooker!
INGREDIENTS
1 lb 93% ground beef
1 small chopped onion
3 cloves crushed garlic
1 teaspoon kosher salt
black pepper, to taste
28 oz can crushed tomatoes, I LOVE Tuttorosso
bay leaf
pecorino romano cheese rind, optional, omit whole30
1 Large, 4 lb spaghetti squash (makes 6 1/2 cups cooked)
grated cheese for topping, optional, omit whole30
INSTRUCTIONS
Sauté the beef with onion, garlic, salt, pepper. Added crushed tomatoes, bay leaf and cheese rind, stir.
Pierce the spaghetti squash all over with a knife and place over the sauce. Cook high pressure 15 minutes, or until the skin of squash easily gives when pressed with a spoon. Let the pressure release, discard bay leaf and rind and transfer the squash to a bowl to let cool.
When cool enough to handle, cut in half with a large knife, discard the seeds and scoop the strands out with a fork. Place in a colander to drain well (I use paper towels as well to soak up any excess moisture) then serve sauce over squash with grated cheese if desired.
For the slow cooker, saute meat as above in skillet, transfer to slow cooker with remaining ingredients as listed above and cook low 6 to 8 hours.
Serving: 1cup squash, 2/3 cup sauce, Calories: 210kcal, Carbohydrates: 21g, Protein: 19.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 549mg, Fiber: 5g, Sugar: 8.5gBlue Smart Points:2Green Smart Points:2Purple Smart Points:3Points +:5
Health & Nutrition
