Easy, yummy, low-cal? Yeah!
1 large spaghetti squash
14 ounces crushed tomatoes
4 cloves garlic, crushed
1 tablespoon oregano
1 tablespoon basil
1 teaspoon splenda
1 pinch red pepper flakes
1/2 pound Italian sausage, cooked and drained
1 tablespoon parmesan cheese, grated
1 bunch parsley, chopped
4 ounces ricotta cheese, part skim milk
1. Split the squash in half lengthwise. Clean out the seeds and center pulp. Use a fork to punch some holes in the flesh without going all the way through the skin. Place both halves in a slow cooker or crockpot.
2. Mix together the tomatoes, garlic, oregano, Splenda, pepper flakes, and sausage. Fill each squash half with this mixture. You can also use your favorite Marinara sauce from the can or jar if you want to save time.
3. Place the cover on the pot and cook. It takes about 6-8 hours on low or 4-6 hours on high. Cook until squash is very tender all the way through.
4. Scrape out the cooked squash with a large fork. The fibrous flesh will come out in spaghetti-like strands already coated with the delicious sauce. Garnish each serving with some parmesan and parsley.
5. Serve as a main course or side dish as you desire.
6. Top with 1 ounce ricotta cheese.
Per Serving (excluding unknown items): 297 Calories; 21g Fat (62.3% calories from fat); 15g Protein; 14g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 618mg Sodium.
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 3 Fat.