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Spaghetti Squash with Chili
Plus+ 8 Per Serving
1 2-pound spaghetti squash
8 ounces lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 14 1/2-ounce can diced tomatoes and green chiles
1 11-ounce can no-salt-added corn, drianed
1 8-ounce can no-salt-added tomato sauce
2 tablespoons no-salt-added tomato paste
2 teaspoons chili powder
1/2 teaspoon dried oregano, crushed
Fresh oregano leaves (optional)
Preheat oven to 350°F. Halve the spaghetti squash lengthwise and remove seeds and
membranes. Place squash halves, cut sides down, on a baking sheet. Bake for 45 to 50
minutes or until tender. Cool slightly. Using a fork, shred and separate the spaghetti squash
Meanwhile, for sauce: In a medium saucepan, cook ground beef, onion, and garlic until meat
is brown and onion is tender. Drain off fat.
Stir in undrained tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder,
and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or
until desired consistency.
Serve meat sauce with spaghetti squash. If desired, sprinkle with fresh oregano.
Makes 4 Equal Servings
Nutritional Info Per Serving: Calories 326, Carbs 38 g, Fat 13 g, Fiber 6 g, Protein 16 g