A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.
Baked Spaghetti with Spaghetti Squash
Original recipe adapted from: https://www.tasteofhome.com/recipes/favorite-baked-spaghetti/print/
INGREDIENTS:
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 jar (24 ounces) Hunt’s No Added Sugar pasta sauce
- 1/2 teaspoon seasoned salt
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 5 tablespoons butter, melted
- 2 cups 2% cottage cheese
- 4 cups shredded part-skim mozzarella cheese
- Chopped fresh basil, optional
DIRECTIONS:
- Preheat oven to 350°. Cut squash in half and cook spaghetti squash in the microwave in a glass dish with ½ cup water in the bottom. 5 min intervals until soft and middle can be scraped out with a fork to make “noodles”. Place in a medium bowl to the side.
- Meanwhile, in a large skillet, cook beef and onion over medium heat for 6-8 minutes or onion is tender and the beef is no longer pink, breaking meat into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside.
- In a large bowl, whisk the eggs, Parmesan cheese, and butter. Drain spaghetti squash; add to the egg mixture and toss to coat.
- Place half the mixture in a greased 13×9-in. baking dish. Top with half of the cottage cheese, meat sauce, and mozzarella cheese. Repeat layers. Place the baking dish on a rimmed baking sheet.
- Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes longer or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with basil.
Nutrition Information Values
Nutrition Facts:
Yields 10 servings.
- Carbohydrates – 10g
- Fat –26g
- Protein– 17g
- Fiber – 1.5g
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