This recipe was super simple! I’ve never had spaghetti squash before, but it was surprisingly easy to make and quite tasty. In just 1 cup of spaghetti squash you get ZERO fat, 42 calories, 10 grams of carbohydrates, 1 gram of protein, 3% of the daily recommended requirements of Vitamin A, Calcium, and Iron, 8% of the daily recommended requirements for vitamin B6, and 9% of your daily vitamin C requirement. This recipe is a home run! Enjoy!
Makes 4 generous servings
2 small to medium sized spaghetti squash
1 lb 97% lean ground sirloin (bison, lamb, beef all work as well)
3 bell peppers, chopped (red, yellow, orange)
1 medium onion, chopped
2 cloves garlic, minced
1 tbs extra virgin olive oil
1 1/2 jars Marinara sauce no sugar added *
Sea Salt, pepper, & Italian seasoning to taste
1. Preheat oven to 350 degrees.
2. Slice squash in half, lengthwise. Scoop out seeds. Roast squash on a baking pan for 45-50 minutes.
3. Meanwhile, in a large sauce pan saute oil, garlic, onions, and bell peppers until onions are just about translucent (roughly 8-10 minutes). Add ground sirloin, cooking until meat is no longer pink. Be sure to break up all the meat.
4. Add marinara sauce and seasonings, let simmer on low until you are ready to serve.
5. Take squash out of the oven. Using a fork, scoop out the insides. You’ll notice they come out in strings that look like spaghetti. Sprinkle with salt and top with your sauce. Enjoy!