Looking for a lighter version of spaghetti for summer? Amanda has you covered!
Spaghetti Squash Noodles:
1 spaghetti squash and water
Cut squash in half lengthwise and remove seeds. Punch several hole in the outside of each half with a fork. Place face down in a glass baking dish and fill dish with one inch of water. Cover and cook squash at 350 for 30 minutes or until fork can be inserted with relative ease. Run fork over inside of cooked squash to release spaghetti like strands. Keep warm until ready to serve.
1 lb ground beef
1 Tablespoon Butter
1/4 cup chopped onion
2 1/2 cups water
6 ounces tomato paste
1 package dry spaghetti sauce seasoning mix
1 zucchini squash
Cook ground beef, drain drippings and set aside. In a small skillet melt butter and saute onions. Pour into meat skillet. Add water, tomato paste and dry spaghetti sauce mix. Bring sauce to a boil. Reduce heat and simmer uncovered for 19 minutes. Meanwhile, peel and cut carrots into bite sized pieces and steam for 5-7 minutes to soften. Slice zucchini squash. Add carrots and squash to sauce. Cover and simmer for 10-15 minutes longer. Serve sauce over spaghetti squash. Makes 4 servings.