Recipe Of The Week 1/4: One Pot Spaghetti Squash with Meat Sauce

Yields: 6 Servings

Ingredients:

• 1 lb 93% ground beef
• 1 small chopped onion
• 3 cloves crushed garlic
• 1 teaspoon kosher salt
• black pepper, to taste
• 28 oz can crushed tomatoes
• bay leaf
• pecorino romano cheese rind
• 1 Large, 4 lb spaghetti squash (makes 6 1/2 cups cooked)
• grated cheese for topping

Directions:

• Sauté the beef with onion, garlic, salt, pepper. Added crushed tomatoes, bay leaf and cheese rind, stir. Pierce the
  spaghetti squash all over with a knife and place over the sauce. Cook high pressure 15 minutes, or until the skin of
  squash easily gives when pressed with a spoon. Let the pressure release, discard bay leaf and rind and transfer the
  squash to a bowl to let cool.
• When cool enough to handle, cut in half with a large knife, discard the seeds and scoop the strands out with a fork.
  Place in a colander to drain well (I use paper towels as well to soak up any excess moisture) then serve sauce over
  squash with grated cheese if desired.
• For the slow cooker, saute meat as above in skillet, transfer to slow cooker with remaining ingredients as listed above
  and cook low 6 to 8 hours.

Meal Plan Check Boxes:

3 Proteins
1 Fat
2 vegetables

Nutritional Facts: 1 cup squash, 2/3 cup sauce, Calories: 210 kcal, Carbohydrates: 21 g, Protein: 19.5 g, Fat: 6 g

Adapted From: https://www.skinnytaste.com/one-pot-spaghetti-squash-and-meat-sauce-pressure-cooker-and-slow-cooker/#recipe