Sometimes you just crave comfort food and this was definitely comfort food. It felt like I was eating off program but I wasn’t. I like Mezzetta Marina Sauce. It is one of the lowest carb marinara sauces that I have found. It is only 3 net carbs per serving.
This recipe was very easy to take to work and reheat there. It did not spike my glucose at all.
Spaghetti Squash with Marinara Sauce
- 1 medium size spaghetti squash
- 1 pound ground beef
- 1 28 ounce jar Mezzetta Marinara Sauce
- 1 4-ounce can mushroom pieces
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese
Cut spaghetti squash in half and scoop out seeds from the inside and discard seeds. Place spaghetti squash in stockpot and cover with water. Bring water to a boil and cook for 15 minutes or until tender when poked with a fork. When squash is completely cooked remove from water and using a fork, shred the inside of the squash into strands of “spaghetti”.
In a saute pan cook ground beef until crumbled and no longer pink and then drain. Add Mezzetta Marinara Sauce and mushrooms and stir until combined.
On a plate place the spaghetti squash and then top with marinara sauce mixture. Top with both cheeses and serve. Serves 6.
Nutritional Information- Calories- 527, Carbohydrates- 17.03 (fiber- 3.43, sugars- 7.86)
Net Carbs- 13.6
