SPAGHETTI SQUASH SPAGHETTI
Fit Food for those who demand great tastes and be in fantastic shape.
If you love eating spaghetti but hate what it does to your stomach and hips, you're not alone. Yet spaghetti squash can act as an excellent pasta substitute. So why not simulate your favorite spaghetti recipe with this take on spaghetti with meat sauce.
Prep time: 15mins. Cook time: 45mins
4 cups Spaghetti squash
1 tbsp Coconut oil
1/4 tsp Salt
1/8 tsp Pepper
1/8 tsp Cinnamon
Olive oil cooking spray
12 oz Ground sirloin/extra lean ground beef (340g)
1 cup Onion (small diced)
2 cups Tomato sauce
1/4 cup Cashews (crushed)
1/2 cup Parmesan cheese (grated)
Preheat oven to 375degF. Cut squash in half and clean out the center and seeds. Place cut side up on a baking sheet and drizzle with oil or butter. Season with salt, pepper and cinnamon and then place in the oven. Bake squash for 45 minutes or until tender enough to stick a fork into it with minimal resistance. Remove from oven and allow it to cool a little. While the squash is baking, preheat a non-stick frying pan on medium heat, lightly coat with spray and add the ground sirloin. Saute the sirloin in batches if necessary, until lightly browned and cooked all the way through. Add onions and saute for 2 minutes more. Remove from heat, add in the tomato sauce and cashews, and set aside. Once squash has cooled a little, scoop the flesh out of the skin with a spoon, measure and add it to the meat sauce. Next, reheat in the frying pan on medium until warm. Garnish with the parmesan. Serves 4.
Calories: 355kcal, Carbs 26g, Protein 27g, Fat 15.6g