Spaghetti Squash with Chunky Tomato Sauce
Recipe from
Diabetic Living
Spaghetti squash stands in for pasta in this low-carb beef and tomato sauce main dish recipe.

Ingredients
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1 poundlean ground beefsee savings

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1/2 cupchopped onion (1 medium)see savings

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1/2 cupchopped green sweet pepper (1 small)see savings

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2 clovesgarlic, mincedsee savings

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1 14 1/2-ounce candiced tomatoes, undrainedsee savings

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1 8-ounce cantomato saucesee savings

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2 tablespoonstomato pastesee savings

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1-1/2 teaspoonsdried Italian seasoning, crushedsee savings

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1/8 teaspoonblack peppersee savings

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1 recipeCooked Spaghetti Squashsee savings

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1/4 cupshredded Parmesan cheese (1 ounce)see savings

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Small fresh basil leaves (optional)see savings

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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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