FIT hits the PAN Friday – Spaghetti Squash with Meat Sauce

I was lucky enough to find spaghetti squash at a local farmer’s market for a decent price. My first stop for a great recipe was Their recipes never disappoint! I made a couple of adjustments which I will highlight in the recipe. The nutrition info is about the same, so I will use their figures.

Spaghetti Squash with Meat Sauce

Servings: • Serving Size: 1/6th • Old Points: 5 pts • Points+: 5 pts
Calories: 245.2 • Fat: 11.9 g • Protein: 14.4 g • Carb: 21.9 g • Fiber: 5.3 g • Sugar: 4.5 g
Sodium: 254.8 mg


  • 1 large spaghetti squash
  • salt and fresh pepper

For the Meat sauce:

  • 1 lb 95% lean beef (I used lean ground turkey)
  • 1 tsp butter (I did not use butter)
  • 1 tsp olive oil
  • (4 oz) 1/2 onion, finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, finely chopped
  • 1 28 oz can of crushed tomatoes (I used whole canned whole tomatoes)
  • 1/4 cup white wine (I used fat-free, low-sodium chicken broth)
  • 1 bay leaf
  • salt and fresh pepper


Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake 1 hour on a baking sheet, cut side up.

In a large deep sauté pan, melt butter and add oil.

Add onions, celery and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with your spoon. When meat is cooked through, add tomatoes and adjust salt and pepper to taste. Add wine and cook

until it reduces a bit, then add bay leaf and cover, reducing heat to low.Simmer at least an hour, stirring occasionally.
**I put all the veggies and tomatoes in the food processor before I added them to the cooked meat. 
When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep coveredand set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated cheese.


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