spaghetti

One Pan Spaghetti

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Spaghetti cooking in a skillet

Serves: 8

Try whole grain pasta for added protein and fiber!

Ingredients

  • 1 pound ground beef (lean)
  • 1 onion (medium, chopped)
  • 3 1/2 cups water
  • 1 can tomato sauce (15 ounces)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 2 cups spaghetti noodles (broken)
  • 1 cup Parmesan cheese (shredded)

Directions

  1. Brown meat and onions in a large skillet over medium-high heat. Drain fat.
  2. Stir in water, tomato sauce, and spices; bring to a boil.
  3. Add spaghetti, cover pan, and simmer 10-15 minutes, stirring often to prevent sticking.
  4. When spaghetti is tender, top with grated cheese.
  5. Refrigerate leftovers within 2 hours.

Spaghetti Squash Burrito Bowls

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Spaghetti Squash Burrito Bowls

Makes 4 servings.

Ingredients

  • 2 medium spaghetti squash
  • 2 Tbsp. olive/canola oil
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups frozen corn, thawed and drained
  • 3 cups frozen peppers/onions mix, thawed and drained
  • ½ cup salsa, low sodium
  • 1 tsp. cumin
  • ½ cup shredded cheese

Directions

  1. Wash hands with soap and warm water.
  2. Preheat oven to 375°F. P
  3. oke holes in skin and microwave squash for 5 min.
  4. Cut off spaghetti squash stems and cut in half lengthwise.
  5. Scoop out seeds and loose strands of flesh with a spoon.
  6. Brush the insides with oil and place cut sides down on baking sheet lined with foil.
  7. Bake for 45 min. or until flesh is easy to pierce with a fork.
  8. Use a fork to scrape the inner fleshy part of each squash half, creating your "noodles."
  9. Spoon ¼ of the beans, corn, peppers/onions, and salsa into each squash half.
  10. Sprinkle cumin on each and toss to combine.
  11. Top each half with shredded cheese and bake 10 min.