After sending my favorite recipe off to TSFL’s Nutrition Support, I have revamped it slightly to fit within program Lean & Green requirements. Here is the recipe with a minor modification, followed by the breakdown of how it fits into your a Lean & Green meal.
4c cooked spaghetti squash (1 medium-large spaghetti squash – about $4-5)
8oz low-moisture part-skim shredded mozzarella cheese (on sale for $1.99)
3/4c Walden Farms Marinara Sauce
12oz cooked 95-97% fat-free ground beef or ground turkey ($3-4)
Italian seasoning, salt & pepper to taste
To cook squash: With a knife, cut a big X on the front and back sides of a spaghetti squash. Microwave until soft to the touch (about 10 mins). Open, scrape out the seeds, then scrape out 4c of the cooked squash with a spoon.
Put 4c of spaghetti squash on the bottom of a casserole dish
Add 4oz of the cheese
Layer on the 12oz of ground beef
Pour the sauce evenly on top of everything
Layer the rest of the cheese on top
Cook at 475 until the cheese is brown (about 30mins)
**It’s a little watery at first- let it cool off so the sauce can thicken a bit before you eat it.
Makes excellent leftovers- better than right out of the oven**
Makes 4 servings / Per serving:
1 Lean serving
2.5 vegetable servings
This is still one of our all-time favorite recipes. Hope your family likes it just as much as we do!