 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | pound | Beef, ground, 90% lean meat / 10% fat, raw | 2/3 | teaspoon | basil | 2/3 | tablespoon | olive oil | 2 2/3 | clove | garlic minced | 1/3 | slice, large (1/4" thick) | Onion, chopped | 2/3 | ounce | diced tomatoes (28 oz can) | 1 1/3 | cups | Sauce, spaghetti, low sodium | 1 1/3 | cups, cubes | spaghetti squash cooked 1 large approx. | 2 2/3 | ounces | Whole Wheat Egg Noodles | 2/3 | ounce | 2% italian cheese blend |
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Steps
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Sequence
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Step
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| | 1 | Cook beef; drain fat with paper towels. | | 2 | In same skillet beef was cooked in, sautee chopped onion and garlic with olive oil. Throw in beef once onion has softened a bit. | | 3 | Add diced tomatoes and pizza sauce. Season with salt and pepper as needed. | | 4 | Meanwhile, prepare spaghetti squash and pasta noodles. You can bake or steam spaghetti squash, and I hope you know how to boil noodles. | | 5 | In large bowl, combine squash, pasta noodles, and beef marinara mixture. | | 6 | Add cheese on top. Bake at 375 for 20 minutes or until cheese is nice and bubbly for you. |
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