Southwestern Spaghetti Squash Pasta
From: Sandy's Kitchen
2 and 3/4 cups cooked spaghetti squash (5 1/2
Greens)
1/4 cup diced green pepper (1/2 Green)
9 oz 96% lean ground beef, cooked or 12 oz if you do not use cheese (1 1/2 Lean)
1/2 cup 2% Mexican cheese - leave out if you used 12 oz meat (1/2 Lean)
1 tbsp light butter (1 Healthy Fat)
2 wedges light laughing cow cheese - any flavor will do but I used garden vegetable (1 Healthy Fat)
1 1/2 tsp taco seasoning (3 Condiments)
1/4 cup Kroger red enchilada sauce (Calories 25, 1.5 g Fat, 3 g - Carbs per 1/4 cup (3 Condiments)
1/4 cup diced green pepper (1/2 Green)
9 oz 96% lean ground beef, cooked or 12 oz if you do not use cheese (1 1/2 Lean)
1/2 cup 2% Mexican cheese - leave out if you used 12 oz meat (1/2 Lean)
1 tbsp light butter (1 Healthy Fat)
2 wedges light laughing cow cheese - any flavor will do but I used garden vegetable (1 Healthy Fat)
1 1/2 tsp taco seasoning (3 Condiments)
1/4 cup Kroger red enchilada sauce (Calories 25, 1.5 g Fat, 3 g - Carbs per 1/4 cup (3 Condiments)
Roast or microwave spaghetti squash. To microwave, pierce all over with a knife and microwave on high for 12 to 15 min or until soft and tender.I do 3 min increments and rotate the squash so it cooks evenly. Let cool. Cut in half lengthwise. Scoop out seeds and scrape out squash.Measure out 2 and 3/4 cups and set aside. To roast, pierce the squash all over and bake for around 60 min until tender at 400 degrees.
Cook beef until brown. Measure out your desired amount of beef, 9 oz or 12 oz. Set aside.
Add the butter to a skillet over medium high heat and saute green pepper until softened for a few minutes.
Add spaghetti squash and ground beef to the skillet with cooked green peppers.Then add taco seasoning, enchilada sauce and laughing cow cheese wedge. Stir and heat thoroughly until laughing cow cheese melts.
Divide into two portions and add 1/4 cup of cheese to each serving if desired.
2 Servings with 1 Leaner Lean, 3 Greens, 1 Healthy Fat, 3 Condiments per serving