MAKES 5 SERVINGS
Macros: 220 cal, fat 10g, carbs 12g, protein 20g, fibre 2g
1 lb extra lean ground beef
1 small chopped white onion
1 tbsp minced garlic
1 teaspoon sea salt black pepper, to taste
28 oz can crushed tomatoes
1 Large (4 lb) spaghetti squash
Sauté the beef with onion, garlic, salt, pepper. Added crushed tomatoes. Pierce the spaghetti squash all over with a knife and place over the sauce.
PRESSURE COOKER DIRECTIONS: Cook high pressure 15 minutes, or until the skin of squash easily gives when pressed with a spoon. Let the pressure release, transfer the squash to a bowl to let cool. When cool enough to handle, cut in half with a large knife, discard the seeds and scoop the strands out with a fork. Place in a colander to drain well (I use paper towels as well to soak up any excess moisture) then serve sauce over squash.
SLOW COOKER DIRECTIONS: For the slow cooker, saute meat as above in skillet, transfer to slow cooker with remaining ingredients as listed above and cook low 6 to 8 hours.