SPAGHETTI SQUASH CASSEROLE

FOOD-AS-MEDICINE:

Volumetrics is the focus on eating foods that are high in nutrients and volume but low in calories. These foods yield satisfaction while promoting weight loss. Cup for cup, swapping out pasta for spaghetti squash saves over 180 calories and provides less than 1/3 of the carbohydrates. Using non-starchy vegetables such as spaghetti squash is a great approach in applying volumetrics for optimal health outcomes!

INGREDIENTS:

1 small spaghetti squash (1 to 2 pounds)
1/2 cup water
1 pound ground 100% grass-fed beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
2 cups canned diced tomatoes
2 teaspoon dried oregano and 1 tsp basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella (optional)
1 tablespoon chopped fresh parsley

DIRECTIONS:

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes,oregano, basil, salt, pepper and squash. Cook and stir for 2 minutes until liquid is absorbed. Transfer to ungreased baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese and parsley; let stand a few minutes. Yield: 6-8