Tag Archives: low calorie spaghetti

Low Calorie Spaghetti with Meat sauce

28 Jun

I’m not sure that I can even call this a “recipe” since it’s really just a list of pre-packaged ingredients thrown together to make a “much more calorie friendly version” of something we all already know how to make. This is more just a “calories figured for you” documentation of what you can use to lighten up this comfort food!

Editors note: Make this a “real” recipe by using my homemade marinara!

Serves 4

Ingredients:
-1 (12 oz)box of Ronzoni Smart Taste Spaghetti (the purple box)
-1 jar of Prego SmartLight* spaghetti sauce
-1 package of Butterball turkey italian sausage (5 links)

Mushrooms, Onions, Green pepper, fresh garlic- all optional

Directions:

1. remove sausages from casing, and fry meat on medium heat, crumbling into peices as you go. Now’s a good time to add those optional ingredients like mushrooms or onions as well.
2. Drain excess grease from meat mixture.
3. Add spaghetti sauce, and any additional spices you like (I add about 1 tbsp oregano and some garlic powder)
4. Cook sauce on low in a covered pan, stirring occassionally.
5. Break pasta into manageable pieces and add to boiling water (with 1 tbsp salt if you like).
6. Cook pasta until it reaches your preferred texture.
7. Serve with sauce over drained pasta, in 4 equal parts.

4 Servings= 525 Calories per serving

*Note: Prego SmartLight is the key here. this suace has about 1/2 the calories of any other pasta sauce i’ve found out there, and it tastes good too.

Spaghetti Squash Marinara

2 May

Spaghetti Squash Marinara
2 servings

Ingredients:

1 Spaghetti Squash
2 cups of Prego “light smart” Marinara sauce*
2 cups of fresh, sliced mushrooms
1 Red Pepper, sliced
PAM nonstick cooking spray- olive oil flavored

1. Slice Spaghetti squash in 1/2 long-ways and scoop out all the seeds.

2. Place in a pan with 1/2 inch water, cut side down.

3. Microwave squash for 10 min.

4. Meanwhile, spray a baking sheet with PAM, and roast the red peppers at 450 until soft and beginning to blacken.

5. Sautee mushrooms in a pan on stovetop, using PAM to keep from sticking.

6. heat sauce in a pan on stove.

7. When squash has finished cooking, use a fork to scrape the insides out, long-ways, from one end to the other. Squash will come out in strands. Scrape them into a strainer or onto a paper towel to drain excess liquid absorbed during cooking.

8. Divide squash evenly between two plates. Top with one cup of sauce, and half of mushrooms and peppers.

* Instead of the Smart Light sauce, you could make my easy, homemade marinara!

Enjoy. YUM!

300 calories per serving.

spaghetti squ