Spaghetti Squash Marinara

This recipe serves 2-3 (depending on how hungry you are) and has about 200 calories per serving.

Buffalo meat is a lean alternative to beef. I actually like it more - it's delicious! Spaghetti squash doesn't taste exactly like pasta. It is a bit like an al dente pasta and will always be a bit crunchier than real spaghetti. I like it so much that it's probably the meal I've eaten the most since I started this diet.

Ingredients:
1/2 a spaghetti squash
1 lb of ground buffalo meat
3 green onions
1 tsp. minced garlic
1/2 cup of diced mushrooms
2 tsp. reduced-fat grated mozzarella cheese
2 cups of fat free, low sodium chicken broth
1 can "no salt added" tomato paste
Crisco Fat-Free Spray on Olive Oil
Oregano and Pepper

Directions:
Puncture two holes in the spaghetti squash with a knife. Place in the oven on 350 degrees and cook for 1 hour. There are quicker ways to do this with a microwave, but I think it tastes better when cooked in the oven. Cut the squash in half and remove all seeds and pulp. Fork out the spaghetti like strands and set them aside.

Spray a frying pan with calorie free olive oil and saute onions with garlic. Add and brown the buffalo meat. After the meat is cooked, mix in mushrooms. Add chicken broth and tomato paste and stir meat sauce mixture.

Divide the spaghetti squash strands and place in 2-3 bowls. Pour the meat sauce on top. Sprinkle cheese on top and serve.

Someday I will have better pictures, but for now you have poorly lit food in tupperware.