cup brown rice, cooked per directions (wild rice mixture would be equally good)
salt and pepper, to taste
NUTRITION INFO
Serving Size: 1 (319) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 305
Calories from Fat 73 g24 %
Total Fat 8.1 g12 %
Saturated Fat 2.7 g13 %
Cholesterol 25.7 mg
8 %
Sodium 421.5 mg
17 %
Total Carbohydrate
48.7 g
16 %
Dietary Fiber 3.1 g12 %
Sugars 5.2 g20 %
Protein 12.3 g
24 %
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DIRECTIONS
Preheat oven to 350. Cut spaghetti squash in half and place in baking dish, flesh side down. Add about 1/2" of water, bake for approximately 1 hour or until squash is tender.
The rice takes about an hour to cook, so start it as soon as the squash goes in the oven.
While the rice and squash are cooking, begin browning the meat in a large skillet.
Add the celery, onion, and garlic.
When the meat is completely cooked and vegetables are tender, add fresh herbs and cook a few more minutes.
Add tomato sauce and diced tomatoes.
Add cooked rice to the sauce mixture.
Serve spaghetti squash with sauce. If desired, add some crumbled feta or Parmesan cheese.