Once again, I found a seriously awesome recipe to modify to make a lean and green meal. This is a great dish to make for the family. I made it for friends the other night and they raved about it. They were especially loving the fact that it clocks in at just over 300 calories.
As I said, I modified this to fit lean and green specifications. The original recipe can be found here:
Spaghetti Squash Pizza Casserole
Makes 4 servings
4 cups spaghetti squash
2 cups diced tomatoes
1/2 cup egg beaters
2 oz reduced fat turkey pepperoni
1 1/2 cups reduced fat mozzarella cheese
8 oz (cooked) lean ground beef – 96% fat free
1/8 teaspoon salt
¼ teaspoon pepper
1 tsp oregano
2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
2 tsp onion powder
Directions:
1. Roast or microwave the spaghetti squash. I prefer the microwave - poke about 10 holes in a medium size squash and place in microwave for 12-16 min - turning the squash every 4 minutes. It is done when the skin buckles. Place aside to cool.
2. Preheat oven to 350 F.
3. In a medium saucepan, brown the ground beef.
4. While browning the beef, use a blender or food processor to puree the tomatoes so that they are more of a sauce. Place in a medium saucepan and heat on medium while adding seasoning. Once boiling, reduce heat and simmer for 5 min. Stir occasionally.
5. While the beef is browning and sauce is heating up, cut squash lengthwise and scoop out the seeds. Then use a fork to pull away the squash. Measure out 4 cups and spread on the bottom of a greased 8x8 casserole dish.
6. Add in egg beaters to sauce and stir. Then add in browned beef. Pour this mixture onto the squash and mix together. Smooth into an even layer.
7. Top with a layer of half the pepperoni. Then add the entire cup of mozzarella cheese. Spread this out as well to make an even layer.
8. Top the cheese with the remaining pepperoni and bake for 30 minutes or until set and heated through.
9. Let stand for 10 minutes before serving. Enjoy!
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