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Name: Skillet Spaghetti Optavia
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 1/2 cups cooked spaghetti squash; 1 tsp extra virgin olive oil; 2 lbs 90-94% lean ground beef or turkey; 1/4 cup yellow onion diced; 3 cloves garlic minced; 1/2 cup diced green bell pepper; 1 cup sliced mushrooms; 3 cups canned low sodium organic diced tomatoes -OR- 3 cups fresh diced tomatoes; 3 cups canned or fresh tomatoes pureed; 2 Tbsp fresh parsley; 2 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp sea salt; 1/2 tsp freshly ground black pepper; 1/4 cup freshly grated parmesan cheese; 1/4 cup freshly shredded basil

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INGREDIENTS

4 1/2 cups cooked spaghetti squash
1 tsp extra virgin olive oil
2 lbs 90-94% lean ground beef or turkey
1/4 cup yellow onion ; diced
3 cloves garlic ; minced
1/2 cup diced green bell pepper
1 cup sliced mushrooms
3 cups canned low sodium organic diced tomatoes ; -OR- 3 cups fresh diced tomatoes
3 cups canned or fresh tomatoes ; pureed
2 Tbsp fresh parsley
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
1/4 cup freshly shredded basil

INSTRUCTIONS

Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.

Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.

Garnish with fresh chopped basil and a touch of parmesan, serve warm.

Notes: Serves 6

Per serving: 3 green, 1 lean, ¼ healthy fat*, and 2.5 condiments

*1/4 of a healthy fat is trivial, so even though you are having a “lean” option that requires no healthy fats to be added, I don’t think you’ll have to worry given how small the amount. — with Ashley Keen and Jon Pace.

NOTES

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Skillet Spaghetti Optavia

4 1/2 cups cooked spaghetti squash
1 tsp extra virgin olive oil
2 lbs 90-94% lean ground beef or turkey
1/4 cup yellow onion diced
3 cloves garlic minced
1/2 cup diced green bell pepper
1 cup sliced mushrooms
3 cups canned low sodium organic diced tomatoes -OR- 3 cups fresh diced tomatoes
3 cups canned or fresh tomatoes pureed
2 Tbsp fresh parsley
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
1/4 cup freshly shredded basil

Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
	Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
	Garnish with fresh chopped basil and a touch of parmesan, serve warm.

Notes: Serves 6
Per serving: 3 green, 1 lean, ¼ healthy fat*, and 2.5 condiments

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Nutrition

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Serving Size: 1 (1817g)
Recipe Makes: 1

Calories: 383
Calories from Fat: 106 (28%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.6g
Cholesterol 22mg		7 %
Sodium 2610.8mg		90 %
Potassium 1378.4mg		36 %
Total Carbohydrate 60.7g		18 %
	Dietary Fiber 14.1g	56 %
	Sugars, other 46.6g
Protein 18g		26 %
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.

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Calories per serving: 383

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