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  • 1 medium Spaghetti Squash Halved
  • 1/2 tsp Salt (optional)*
  • 11/4 lbs Lean Ground Beef
  • 1 cup Diced Tomatoes Diced
  • 2 stalk Scallions Minced
  • 1 cup Water
  • 1 tbsp Paprika
  • 1/2 tsp Salt (optional)*
  • 1/2 tsp Black Pepper
  • 2 tbsp Low-fat Parmesan Cheese
  • 1
  • 3
  • 3


  1. Preheat oven to 400*F.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake spaghetti squash with the cut side facing down on a baking sheet for about 30 minutes, or until the flesh of the squash can be easily shredded with a fork. When the squash is finished, remove from the oven and scrape the flesh out with a fork into a bowl. Measure out 3 cups and reserve any extras for another meal. Add 1/4 teaspoon of salt (optional) and the basil leaves to the 3 cups of spaghetti squash, and mix to combine.
  3. While the squash is cooking, combine the ground beef with the tomatoes, scallions, water, paprika, pepper, and 1/4 teaspoon of salt into a pot. Bring to a boil over medium-high heat, stirring constantly. Once the mixture begins to boil, reduce the heat to a medium-low and simmer for about 30 minutes.

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