Lean and Green Spaghetti Squash Bolognese

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 3 Condiment

Spaghetti squash is an amazing vegetable and combined with the high-protein, low-calorie bolognese sauce, you’ll be amazed. The Spaghetti Squash Bolognese recipe is bound to please the entire family, as well as those watching your diet! Do you love Italian food at breakfast, lunch, and supper? You’ll have an Italian dinner that’s on track and second to none if you make this lean and green Spaghetti Squash Bolognese dish!

• Difficulty
  Easy
• Servings
  4
• Cooking Time
  30 MINUTES
• Prep Time
  20 MINUTEs

LEAN & GREEN SPAGHETTI SQUASH BOLOGNESE

INGREDIENTS

• 1 medium Spaghetti Squash halved
• 1/2 tsp Salt (optional)*
• 11/4 lbs Lean Ground Beef
• 1 cup Diced Tomatoes diced
• 2 stalk Scallions minced
• 1 cup Water
• 1 tbsp Paprika
• 1/2 tsp Salt (optional)*
• 1/2 tsp Black Pepper
• 2 tbsp Low-fat Parmesan Cheese

LEAN & GREEN SPAGHETTI SQUASH BOLOGNESE

INSTRUCTIONS

1. Preheat oven to 400*F.
2. Open up the oven and preheat it to 350°F/180°C. Using a spoon, scoop out the seeds from each spaghetti squash half. Bake sliced spaghetti squash halves on a baking sheet for approximately 30 minutes, or until the flesh can be shredded with a fork away from the skin. Remove the squash from the oven, spoon out the flesh with a fork into a bowl, then measure 3 cups and keep any leftovers for another meal. Add 1/4 teaspoon salt (if desired) and the basil leaves to the 3 cups of spaghetti squash, then combine.
3. While the squash cooks, in a large saucepan over medium-high heat, combine the ground beef with the tomatoes, scallions, water, paprika, pepper, and 1/4 teaspoon of salt. Stir often as you bring to a boil. When the mixture begins to bubble, reduce the heat to a low setting and cook for about 30 minutes.