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Nutrition Facts
Serving Size 303 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 7 g 10%
Saturated Fat 2 g 9%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 570 mg 24%
Total Carbohydrate 15 g 5%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 16 g
Vitamin A 4% Iron 2%
Vitamin C 8% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Italian Spaghetti Squash
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 h 30 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 spaghetti squash
1 Tbsp Hill Country Fare Canola Oil
1 Lb H-E-B Extra Lean Ground Beef
26 4/5 Oz H-E-B Pasta Sauce
1/2 cup(s) H-E-B Shredded Parmesan Cheese
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Instructions

1
Heat the oven to 375°F.
2
Pierce the whole squash several times and bake in a roasting pan for 1 hour. Cool for 20 minutes.
3
Cut squash open, scoop out seeds, and use fork to scrape out spaghetti squash strands. Place in a large pasta bowl, cover with plastic wrap, and keep warm.
4
Heat a large heavy-bottom skillet over medium heat for 3 minutes.
5
Add oil and ground beef and stir-fry for about 5 minutes or until meat is brown. Add pasta sauce and bring the mixture to a boil, then reduce heat to medium low and cook for 5 minutes.
6
Pour sauce over the cooked spaghetti squash and top with cheese. Serve immediately.

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