Craving a hearty bowl of pasta but don’t want to break the calorie bank? This recipe has your back. Spaghetti squash, when baked, turns into perfect low-cal noodles, making an ideal vehicle for melty cheese and meaty sauce. Make up a double batch of this recipe to freeze and enjoy when you’re short on time.
To view the recipe, visit Robyn Moreno’s website.
Note: You can modify this recipe with lentils or beans to replace the ground meat for a vegetarian version, and also omit the cheese (or substitute with your favorite vegan cheese) for a dairy free version.