Doxie Duo Mom
01-14-2007, 09:00 PM
1# lean ground beef (we used turkey)
1/2C. chopped onion (1 medium)
1/2C. green pepper (1 small)
2 cloves garlic minced
14 1/2 oz can diced tomatoes undrained
8 oz. can of tomato sauce
2 T. tomato paste
1 1/2 t. dried Italian seasoning crushed
1/8t. black pepper
1 cooked spaghetti squash
1/4 C shredded Parmesan cheese (use fresh not the dry sprinkle stuff)
To cook the squash prick with fork all over 2 1/2 to 3# squash all over. Place in a microwave safe dish and microwave uncovered on high power 15 min (or until tender). Let stand 5 min. Halve lengthwise and remove seeds. Using 2 forks shred and separate the squash pulp into strands.
In a large sauce pan cook beef, onion, pepper and garlic until met is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper.. Bring to boil, reduce heat. Simmer, uncovered stirring occasionally.
Prepare the cooked squash and serve the sauce over squash and sprinkle with Parmesan cheese.
serves 6 at 219 calories and 9g total fat.
I made this for the first time yesterday and Joe has already asked me to make it again this week. It's a thick sauce and I drained the grease on a paper plates with paper towels so there was no trace of it in the sauce..
1/2C. chopped onion (1 medium)
1/2C. green pepper (1 small)
2 cloves garlic minced
14 1/2 oz can diced tomatoes undrained
8 oz. can of tomato sauce
2 T. tomato paste
1 1/2 t. dried Italian seasoning crushed
1/8t. black pepper
1 cooked spaghetti squash
1/4 C shredded Parmesan cheese (use fresh not the dry sprinkle stuff)
To cook the squash prick with fork all over 2 1/2 to 3# squash all over. Place in a microwave safe dish and microwave uncovered on high power 15 min (or until tender). Let stand 5 min. Halve lengthwise and remove seeds. Using 2 forks shred and separate the squash pulp into strands.
In a large sauce pan cook beef, onion, pepper and garlic until met is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper.. Bring to boil, reduce heat. Simmer, uncovered stirring occasionally.
Prepare the cooked squash and serve the sauce over squash and sprinkle with Parmesan cheese.
serves 6 at 219 calories and 9g total fat.
I made this for the first time yesterday and Joe has already asked me to make it again this week. It's a thick sauce and I drained the grease on a paper plates with paper towels so there was no trace of it in the sauce..