Spaghetti Squash Bolognese
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 1 cup diced canned tomatoes • ½ cup fresh basil • 1¼ lb. 90-94% lean ground beef • 1 tbsp paprika • 2 tbsp low-fat parmesan cheese • ½ tsp each: salt & pepper • ½ tsp salt, divided • 2 scallions, trimmed and minced • 1 medium spaghetti squash • 1 cup water
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake spaghetti squash with the cut side down on a baking sheet for about 30 minutes, or until the flesh of the squash can be easily shredded with a fork. When the squash is finished, remove from oven and scrape the flesh out with a fork into a bowl. Measure out 3 cups and reserve any extras for another meal. Add a quarter teaspoon of salt and the basil leaves to the 3 cups of spaghetti squash, and mix to combine.
3. While the squash cooks, combine the ground beef with the tomatoes, scallions, water, paprika, pepper, and a quarter teaspoon salt in a pot. Bring to a boil over medium-high heat, stirring constantly. Once the mixture boils, reduce the heat to medium-low and simmer for about 30 minutes.
4. Top the spaghetti squash with Bolognese and parmesan cheese.