Ingredients

1 large spaghetti squash
120g dry spaghetti
1 28oz can diced tomatoes
4 tbsp tomato paste
1lb extra lean ground beef
1 cup chopped mushrooms
2 bell peppers, diced
1 white onion, diced
2 tbsp Italian seasoning
salt and pepper
3 cloves garlic
1 cup chicken or veggie broth
1 cup milk (can sub milk alternative)
2 tbsp olive oil
Goats cheese, to taste

Directions

1. Cut your spaghetti squash in half and bake at 400 for 40 minutes, or until you can fork out the insides into ‘spaghetti’

2. While your squash cooks, heat your olive oil in a pan and add the onion, mushrooms and peppers. Cook for about 5 minutes or until the onion is fragrant. Then add the garlic and salt to taste.

3. Add your ground beef and cook until browned, then drain.

4. Add the chicken or veggie broth and simmer until evaporated, about 5-10 minutes

5. Add the milk and simmer until evaporated, about 5-10 minutes.

6. Add the diced tomatoes and tomato paste, as well as the Italian seasoning, mix well and let simmer for 20 minutes or longer.

7. Cook your spaghetti and take out the spaghetti squash.

8. Divide spaghetti and spaghetti squash into 6 serves each and mix together. Serve with 1/6th of the sauce mixture and 15g of goats cheese.

Nutrition (per serving, makes 6 servings):

Calories: 450

Fat: 17g

Carbohydrates: 42g*

Fibre: 4g

Protein: 33g

*For lower carb, omit spaghetti, and for higher carb, add more!