Saucy Spaghetti Squash Ole
|Spaghetti squash||3 Pound|
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||8 Ounce (1 Can)|
|Tomato juice||2⁄3 Cup (10.67 tbs)|
|Canned whole kernel corn with sweet peppers||7 Ounce, drained (1 Can)|
|Chili powder||2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
Halve the spaghetti squash lengthwise and remove seeds.
Place, cut side down, on a baking sheet.
Bake in a 350° oven for 45 to 50 minutes or till tender.
Use a fork to shred and separate the spaghetti squash into strands.
Meanwhile, for sauce, in a large skillet cook beef, onion, and garlic till meat is no longer pink and onion is tender.
Drain off fat.
Stir in cornstarch.
Stir in tomato sauce, tomato juice, corn, chili powder, and oregano.
Cook and stir till slightly thickened and bubbly.
Cook and stir 2 minutes more.
Serving size: Complete recipe
Calories 1638 Calories from Fat 560
% Daily Value*
Total Fat 64 g98.2%
Saturated Fat 26 g130.1%
Trans Fat 0 g
Cholesterol 309.8 mg103.3%
Sodium 2692.3 mg112.2%
Total Carbohydrates 160 g53.2%
Dietary Fiber 13.2 g52.8%
Sugars 29.1 g
Protein 123 g245.5%
Vitamin A 122.4% Vitamin C 157.6%
Calcium 85.2% Iron 100.1%
*Based on a 2000 Calorie diet