I made this on Sunday and used leftover sauce that I had frozen from when I made Spaghetti Sauce and Spaghetti Squash. This time I put a twist on it and I liked it just as much as the original recipe. I added chili powder to taste and topped it with Monterey Jack Cheese.
For those also watching their weight and calorie intake you can lower the calories by substituting ground chicken instead of beef. I have added this recipe to Map My Fitness if you are using that program to monitor your daily intake.
Chili Squash and Spaghetti Squash Bake
- 2 pounds ground beef or 1 pound ground beef and 1 pound Italian sausage
- 1 large onion, chopped
- 1 large green pepper, chopped
- 8 ounces fresh portabella mushrooms, sliced
- 2 teaspoons minced garlic
- 30 ounces diced tomatoes
- 16 ounces tomato sauce
- 12 ounces tomato paste
- 2 Tablespoons dried basil
- 1 Tablespoon dried oregano
- 2 Tablespoons Splenda
- salt and pepper to taste
- water if needed
- chili powder to taste
In a large pot cook ground beef and crumble. Drain grease and remove meat from the pan. Put 2 Tablespoons grease back into the pan and add onion and green pepper. Cook until translucent and tender. Add sliced mushrooms and continue cooking. Add meat back to the pot and add remaining ingredients except for water. Simmer for 40 minutes stirring often. If liquid evaporates and water is needed add at your discretion. This makes a lot of spaghetti sauce. You will only need about half of this to make the recipe. The sauce freezes well to be used at a later time.
- 1 medium spaghetti squash, sliced in half and seeds removed
- water to cover
- Monterey Jack Cheese
Place spaghetti squash to pot and cover with water. Bring to a boil and cook until spaghetti squash is tender. This takes about 8-10 minutes. Remove from pot and drain water. Using a fork shred the spaghetti squash and place in 13 x 9 inch casserole dish. Top with spaghetti sauce. Top with Monterey Jack Cheese. Place in oven until cheese melts. Serve hot. Serves 8
Nutritional Information: Calories- 341.5, Fat- 20.9, Carbs 20.4 (fiber- 4.5, sugars- 10.4), Protein- 20.3
Net Carbs- 15.9