Our Swap Squashes the Competition...

Serving Size: 1/4th of recipe (about 2 cups)
Calories: 330
Fat: 8.5g
Sat Fat: 2.5g
Sodium: 717mg
Carbs: 33.5g
Fiber: 8g
Sugars: 15g
Protein: 29.5g

PointsPlus® value 8*
SmartPoints® value 4*

 

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After scooping out and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

Another Alternative: Slow-cook your spaghetti squash! Just set it and forget it...

Our brand-new book -- The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals & Snacks -- hits store shelves today! In celebration, we're sharing this exclusive recipe from the book: a carb-slashed, veggie-packed spaghetti Bolognese swap!

Prep: 20 minutes
Cook: 50 minutes

Ingredients:
1 spaghetti squash (at least 4 1/2 lbs.)
3 1/2 cups canned crushed tomatoes
1/4 cup tomato paste
1 tbsp. white wine vinegar
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped carrots
1 tbsp. olive oil or grapeseed oil
1 lb. raw extra-lean ground beef (4% fat or less)
1/4 tsp. salt
1/8 tsp. black pepper

Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water, and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a large bowl, combine crushed tomatoes, tomato paste, vinegar, and Italian seasoning. Add 1/2 tsp. each garlic powder and onion powder, and mix well.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add celery, onion, and carrots, and drizzle with oil. Cook and stir until slightly softened, about 2 minutes.

Add beef to the skillet. Sprinkle with salt, pepper, and remaining 1/2 tsp. each garlic powder and onion powder. Cook, stir, and crumble until veggies have softened and beef is fully cooked, about 8 minutes.

Carefully add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 2 minutes. Remove from heat.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.)

Top squash with saucy beef, stir, and serve.

MAKES 4 SERVINGS

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.
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