Directions:
- Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, brown beef in a large skillet; drain. Add onion, green pepper, herbs and seasonings; saute until onion is transparent. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out the squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into the meat sauce. Serve sauce over spaghetti squash and pass remaining Parmesan. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.27 Kcal (1119 kJ) | ||
| Calories from fat | 148.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 63.71mg | 21% | |
| Sodium | 846.82mg | 35% | |
| Potassium | 373.83mg | 8% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 24.21g | 48% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 330.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 128.08 Kcal (536 kJ) | ||
| Calories from fat | 71.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 25% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 21% | |
| Sodium | 405.81mg | 35% | |
| Potassium | 179.15mg | 8% | |
| Total Carbs | 3.11g | 2% | |
| Sugars | 1.16g | 10% | |
| Dietary Fiber | 0.81g | 7% | |
| Protein | 11.6g | 48% | |
| Vitamin C | 8.9mg | 31% | |
| Iron | 1mg | 12% | |
| Calcium | 158.4mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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