I’ve been working on developing healthier recipes that still taste fabulous—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it’s easy to forget it’s good for you! —Charlotte Cravins, Opelousas, Louisiana,
Ingredients
- 1 medium spaghetti squash
- 3/4 pound lean ground beef (90% lean)
- 1/2 cup chopped red onion
- 2 tablespoons yellow mustard
- 2 to 3 teaspoons Louisiana-style hot sauce
- 4 small garlic cloves, minced
- 1 can (15 ounces) no-salt-added black beans, rinsed and drained
- 2 cups chopped fresh kale
- 1/4 cup plain Greek yogurt
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Directions
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Nutrition Facts
1-1/2 cups: 401 calories, 12g fat (4g saturated fat), 57mg cholesterol, 314mg sodium, 51g carbohydrate (2g sugars, 13g fiber), 26g protein.