Spaghetti Squash with Buffalo Sauce
Calories 437 (27% from fat)
Fat 13 gram
Saturated Fat 5.5 gram
Trans Fat 0 gram
Cholesterol 50 mg.
Sodium 626 mg.
Carb. 60 gram
Fiber 14.9 gram
Sugar 25.5 gram
Sugar Alcohol 0 gram
Protein 25.6 gram
1 large spaghetti squash (approximately 3 lbs.)
8 oz. lean ground buffalo (We used 90% Lean.)
1 cup onion, diced
1/4 tsp. No Salt (Salt Free Alternative)
1/4 tsp. black pepper, ground
1 cup pasta sauce
(We used Classico Four Cheese Pasta Sauce.)
1 can (8 oz.) no salt added tomato sauce
Cut in half lengthwise.
Scoop out the seeds.
1. Cut the squash in half and scoop out the seeds and loose strands. Place both halves on a microwave safe plate facedown; and cook on high for 8 minutes. Flip the squash over, being careful not to burn yourself on the squash or the steam, and cook for another 7 minutes.
2. While the squash is cooking, heat a non-stick frying pan over medium heat. Then add the buffalo meat and mix in the onions. Cook for about 10 minutes until the meat is browned. Then drain the fat from the pan.
(The next step is to reduce the fat content of the buffalo.)
Rinsing the Buffalo
3. Put the buffalo and onion mix in a strainer or colander. Pour hot water over the top and let the beef drain for 5 minutes. Then pour the beef and onion mix back into the frying pan and sprinkle the no-salt and pepper over the top. Stir in the pasta and tomato sauce, reduce heat and simmer until the squash is finished cooking.
4. Take a fork and use the tines to rake spaghetti like threads onto a serving plate. Keep raking until squash is all out and discard the skin. Half a spaghetti squash and half the meat sauce make for a single serving.
Yield: 2 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.