1 pound Ground Beef (93% lean or leaner)
1 medium yellow onion, chopped
1 tablespoon minced garlic
1 can (15 ounces) no salt added or regular tomato sauce
1 can (14.5 ounces) Italian-Style diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 to 1/2 teaspoon crushed red pepper
1 medium spaghetti squash (about 3 to 3-1/2 pounds), cut in half lengthwise, seeds removed
Thinly sliced fresh basil and grated Parmesan cheese
Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally.
Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired.
Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands.
Serve sauce over squash. Serve with Toppings, if desired.
Italian-Style Beef Sausage Variation:
Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1.
To Roast Spaghetti Squash: Place squash halves, cut-side down, in 13 x 9-inch ovenproof baking dish. Bake in 350°F oven 45 to 55 minutes or until squash is tender.
Nutrition information per serving: 326 Calories; 81 kcal Calories from fat; 9 g Total Fat; 4 g Saturated Fat; 3 g Monounsaturated Fat; 76 mg Cholesterol; 514 mg Sodium; 34 g Total Carbohydrate; 7.2 g Dietary Fiber; 29 g Protein; 6.3 mg Iron; 8.5 mg Niacin; 0.6 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.4 mg Zinc; 19 mcg Selenium; 100.1 mg Choline;