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Ingredients
  • 1 pound
    lean ground beef
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  • 1/2 cup
    chopped onion (1 medium)
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  • 1/2 cup
    chopped green sweet pepper (1 small)
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  • 2 cloves
    garlic, minced
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  • 1 14 1/2-ounce can
    diced tomatoes, undrained
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  • 1 8-ounce can
    tomato sauce
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  • 2 tablespoons
    tomato paste
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  • 1-1/2 teaspoons
    dried Italian seasoning, crushed
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  • 1/8 teaspoon
    black pepper
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  • 1 recipe
    Cooked Spaghetti Squash
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  • 1/4 cup
    shredded Parmesan cheese (1 ounce)
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  •  
    Small fresh basil leaves (optional)
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Directions
1.
In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
2.
Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.
3.
Cooked Spaghetti Squash: Prick a 2 1/2- to 3-pound whole spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands. Makes: 6 servings

Nutrition information
Per serving: Calories 219, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 50 mg, Sodium 397 mg, Carbohydrate 18 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 36%, Calcium 11%, Iron 15%. Exchanges: Vegetable .5, Starch 1, Lean Meat 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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