Paleo Spaghetti using Spaghetti Squash
Spaghetti Squash Directions:
Preheat oven to 375.
cut into fourths and scoop out the spaghetti squash guts
Place skin side up and cook for 40 minutes.
Let cool 10 minutes or long enough so you can hold the squash.
Begin scrapping the squash with the fork it will easily come off into spaghetti like pieces!
Top with Red Sauce
Red Sauce Directions:
Add the oil to the pan, brown the beef on a medium- low heat.
Add in the tomatoes once the beef is browned. Then add in the rest of the ingredients. Lower the heat so that everything simmers for about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 311 | ||
Calories from Fat: 151 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 70.3mg | 22 % | |
Sodium 277.5mg | 10 % | |
Potassium 1073.2mg | 28 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 14.5g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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