This is a Weight Watchers Recipe and a personal favorite of mine. I’ve made a couple of minor modifications to it, but it still comes out at 9 points per serving.

Prep time: 20 min
Cook time: 30 min
Other time: 0 min
Serves: 4
Weight Watchers cut fat and calories from this recipe by substituting half of the ground beef with meaty-textured, high-fiber beans.

Ingredients

2 1/4 pound(s) uncooked spaghetti squash
1 pound(s) uncooked 93% lean ground beef
1 cup(s) cooked kidney beans, rinsed and drained if canned  (I use a can of black beans instead)
1 clove(s) (medium) garlic clove(s), crushed
1 medium uncooked onion(s), chopped
1 medium uncooked zucchini, sliced
1 1/2 cup(s) fresh mushroom(s), sliced
1/4 cup(s) canned tomato paste
14 1/2 oz canned tomatoes, whole, peeled and chopped
1/8 tsp table salt, or to taste   (I don’t use salt)
1/8 tsp black pepper, or to taste

Instructions

* Cut spaghetti squash in half and scoop out seeds. Wrap each half in plastic wrap (I use waxed paper) and microwave on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Set aside.

* Combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes. Break up meat with a fork several times during cooking. (I cook this on the stove top and microwave the spaghetti squash at the same time.)

* Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power. (Again, I do this on the stove top.)

* With a fork, scrape out spaghetti squash to form strands. Divide squash between 4 plates and top with meat sauce.