I’ve eaten spaghetti every few weeks for my entire life. Who doesn’t love spaghetti? I’ve slowly transitioned to making the meal healthier.
Step One: I cut down on the amount of pasta I was eating with the meal. I found when I consumed too much pasta, I was tired and uncomfortably full afterwards.
Step Two: I eliminated the side of bread. We usually bought garlic bread or some type of roll to pair with it. I realized over time, I didn’t really need it anymore.
Step Three: I added more vegetables to the meat sauce. Now, we add onions, zucchini, bell pepper, mushrooms, and fresh garlic. If you cook for picky kids, chop up the veggies very small. They most likely won’t even notice them.
Step Four: Replace the pasta with spaghetti squash. Yum!
1 pound of bison or grass-fed beef
1 jar of low sugar tomato sauce (4 grams or less of sugar per serving)
1 medium size yellow onion
2 cups chopped mushrooms
1/2 cup chopped bell pepper
2 cloves garlic, minced or chopped
1-2 tablespoons of olive oil
1 Spaghetti Squash
Turn oven to 350 degrees. Cut the spaghetti squash in half then remove all the seeds. Place flat on a cookie sheet (round side up). Bake for 30-45 minutes or until it looks tender. Cooking time varies depending on the size of the squash.
In a sauce pan, saute onion, garlic, mushrooms & bell pepper with olive oil. Cook until onions are translucent. Add meat and cook until it’s brown. Add tomato sauce.
For the spaghetti squash: You should be able to use a fork to lightly pull apart. Place the noodles in a serving bowl.