Creamy Ground Beef and Roasted Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ground Beef and Roasted Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Creamy Ground Beef and Roasted Spaghetti Squash

Savor a hearty blend of lean ground beef and velvety roasted spaghetti squash tossed in a light creamy sauce made with nonfat Greek yogurt and a hint of low-fat cheese. Enhanced by juicy diced tomatoes and aromatic garlic, this dish is both comforting and energizing, perfect for a wholesome meal at any time of day.

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NUTRITION

412kcal
Protein
39.6g
Fat
18.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

1 cup Spaghetti Squash (roasted)

1/3 cup Plain Nonfat Greek Yogurt

1/2 cup Diced Tomatoes (No Salt Added)

1 oz Shredded Low-Fat Cheddar Cheese

1.5 tsp Olive Oil

2 cloves Garlic

1/2 medium Onion

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the spaghetti squash, remove seeds, drizzle a little olive oil and season with salt and pepper, then roast cut-side down on a baking sheet for about 35-40 minutes or until tender.

  • 2

    While the squash roasts, heat a skillet over medium heat and add 1.5 tsp olive oil. Sauté the minced garlic (from 2 cloves) and diced 1/2 medium onion until fragrant and translucent.

  • 3

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through. Season lightly with salt and pepper.

  • 4

    Stir in the diced tomatoes and let simmer for 3-4 minutes to combine the flavors.

  • 5

    Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a bowl.

  • 6

    Mix the warm beef and tomato mixture with the spaghetti squash. Fold in the plain nonfat Greek yogurt and sprinkle the shredded low-fat cheddar cheese on top to create a creamy texture.

  • 7

    Taste and adjust seasonings if needed, then serve immediately.

Creamy Ground Beef and Roasted Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ground Beef and Roasted Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Creamy Ground Beef and Roasted Spaghetti Squash

Savor a hearty blend of lean ground beef and velvety roasted spaghetti squash tossed in a light creamy sauce made with nonfat Greek yogurt and a hint of low-fat cheese. Enhanced by juicy diced tomatoes and aromatic garlic, this dish is both comforting and energizing, perfect for a wholesome meal at any time of day.

NUTRITION

412kcal
Protein
39.6g
Fat
18.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

1 cup Spaghetti Squash (roasted)

1/3 cup Plain Nonfat Greek Yogurt

1/2 cup Diced Tomatoes (No Salt Added)

1 oz Shredded Low-Fat Cheddar Cheese

1.5 tsp Olive Oil

2 cloves Garlic

1/2 medium Onion

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the spaghetti squash, remove seeds, drizzle a little olive oil and season with salt and pepper, then roast cut-side down on a baking sheet for about 35-40 minutes or until tender.

  • 2

    While the squash roasts, heat a skillet over medium heat and add 1.5 tsp olive oil. Sauté the minced garlic (from 2 cloves) and diced 1/2 medium onion until fragrant and translucent.

  • 3

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through. Season lightly with salt and pepper.

  • 4

    Stir in the diced tomatoes and let simmer for 3-4 minutes to combine the flavors.

  • 5

    Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a bowl.

  • 6

    Mix the warm beef and tomato mixture with the spaghetti squash. Fold in the plain nonfat Greek yogurt and sprinkle the shredded low-fat cheddar cheese on top to create a creamy texture.

  • 7

    Taste and adjust seasonings if needed, then serve immediately.