Weight Watchers Spaghetti Squash & Meat Sauce Recipe
Weight Watchers Spaghetti Squash & Meat Sauce Recipe.
A delicious, baked dish with Italian flavors!
A great substitute for regular spaghetti pasta.
This ground beef recipe will be a hit with the whole family!
A low calorie meal with 236.
Weight Watchers Points
MyWW Points: 7 Green Plan, (7 Smart Points).
Related Recipes
We have more Weight Watchers Side Dish Recipes here,
and more Italian Weight Watchers Recipes here!
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Spaghetti Squash & Meat Sauce
Ingredients
- 1 spaghetti squash halved and seeded
- ½ cup onion finely chopped
- ½ cup bell pepper minced
- 1 pound lean ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic minced
- 1 can (14½ oz) diced tomatoes drained
- ⅓ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 375° F
- Place squash halves in a baking dish cut side down.
- Fill be baking dish with approx ½ inch of boiling water.
- Bake in preheated oven for approx 40 – 45 minutes or until the squash is tender.
- Remove from oven and allow squash to cool approx 10 minutes, or until it can be handled.
- Reduce the oven temperature to 350°
- Scoop the squash out of the shells and separate the strings with a fork. Save the shells for later.
- In a large skillet, add onion, bell pepper, and ground beef.
- Over medium heat, cook until meat is brown and not pink. Approx 5 minutes.
- Drain grease from the skillet
- Over medium heat, stir in salt, pepper, basil, garlic, and oregano. Stir approx 2 minutes or until fragrant.
- Stir in tomatoes and cook approx 2 minutes or until heated through.
- Stir in the squash and cook approx 10 minutes or until the liquid evaporates.
- Using a slotted spoon, fill the shells with the mixture.
- Place the filled shells on a shallow baking pan
- In preheated oven, bake for 15 minutes.
- Sprinkle with cheese and bake an additional 5 minutes or until the cheese melts.
Notes
Nutrition
You May Also Like:
- Crock Pot Chicken Rice Casserole
- 25 Weight Watchers Summer Meals Under 30 Minutes
- Light American Potato Salad
- Easy Blueberry Hand Pies
- Peach and Raspberry Cobbler So Good You’ll Never Guess It’s WW-Friendly
