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Spaghetti Squash With Bolognese Sauce
- 1 1/2 pounds extra-lean (at least 90%) ground beef
- 2 tablespoons canola oil
- 2 large carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 large onion, finely chopped
- 1 large bell pepper, finely chopped
- 4 cloves garlic, chopped
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 cup nonfat dry milk
- 2 teaspoons dried basil, crushed
- 2 teaspoons dried oregano, crushed
- 1 large spaghetti squash (about 3 pounds)
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Directions
1.
Cook the beef in a large nonstick skillet over medium-high heat until browned. Drain and place in a 4- or 5-quart slow cooker.
2.
Heat the oil in the same skillet over medium heat. Add the carrots, celery, onion, pepper, and garlic andcook for 3 minutes. Add to the slow cooker, and then add the tomatoes, tomato paste, broth, dry milk, basil, and oregano. Cook on low for 6 to 8 hours.
3.
Prick the squash all over with a fork or sharp knife. Microwave on high, turning once, for 15 minutes or until tender. Let stand for 10 minutes. Cut in half. Remove and discard the seeds. Scrape the squash strands intoa large bowl. Top with the sauce.
Recipe Notes
The sauce can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Nutritional Facts per serving
CALORIES 424.9 CAL
FAT 17 G
SATURATED FAT 5.1 G
CHOLESTEROL 75.2 MG
SODIUM 571 MG
CARBOHYDRATES 37.3 G
TOTAL SUGARS 20 G
DIETARY FIBER 7.5 G
PROTEIN 32.4 G