Stuffed Spaghetti Squash

Delicious and packed with protein!! LOW carb and family friendly!! It's truly delicious!!

RECIPE:

• 1 medium spaghetti squash

• 1 tsp olive oil

• ½ teaspoon Italian seasoning, or Herbs de Provence

• salt & pepper

• ¾ cup (80 g) light mozzarella cheese, cubed, or shredded mozzarella

• 1 pound ground beef - lean

• 1 onion, minced

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 cup (250 g) tomato sauce, or marinara sauce, tomato passata

• 1 bunch fresh basil, chopped

• 1 teaspoon smoked paprika, or paprika

• ¼ teaspoon salt

• ¼ teaspoon pepper

• Preheat the oven to 400°F (200°C).

• Carefully cut the spaghetti squash in half lengthwise using a sharp knife and discard the seeds and membranes.

• Drizzle each squash half with ½ tsp of olive oil and season with Italian seasoning, a pinch of salt, and pepper. Place them cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 30 minutes, until the flesh is tender and can be easily scraped with a fork. → The baking time can vary based on the size of your squash.

• Meanwhile, heat a skillet and sauté the onion and garlic for 3 minutes until translucent. Add the vegan ground meat and sauté for another 5 minutes. Stir in the tomato paste, tomato sauce, and basil, and let it simmer for 5-10 minutes. Season with paprika, salt, and pepper.

• Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to loosen the squash flesh, creating the "spaghetti" strands.

• Spoon the filling evenly into each squash half and sprinkle with mozzarella cheese.

• Transfer to the oven and broil for another 10 minutes at 400°F (fan grilling), until the cheese is melted and bubbly.

4 Servings:

3 points each

310 calories

14g fat

16g carbs

30g protein

Original Recipe: https://www.aline-made.com/wprm_print/stuffed-spaghetti-squash

YouTube Video: https://youtu.be/DAhAWNgE2v0