- 1 spaghetti squash
- 1 lb ground beef
- Half a green pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 portobello mushroom, halved and sliced
- 1 (28 oz) can diced tomatoes, drained
- Salt and pepper
- ¼ tsp. dried thyme
- ½ tsp. dried oregano
- ¼ tsp. cayenne
- Parmesan cheese
Stars: I say 4, husband says 3. For me- the noodles almost didn't even have a taste, so when you compare 42 calories for a cup of spaghetti squash noodles vs. 400 calories for a cup or actual noodles? We're counting calories right now, so there's really no contest. Eric thought that it was good, but that it seemed a little too bland. He said that for example, you could technically eat noodles with just butter or oil and salt/pepper/parmesan, but that you'd definitely need a lot of sauce to make spaghetti sauce good. Which, to be fair, is true. But the good news was that we had a lot of sauce, so it was still tasty.
Speaking of sauce, that was also pretty good, but I think that a can of tomato sauce or blended diced tomatoes would have added a nice (and needed) liquid to it.