Spaghetti Squash with Roast Beef

Spaghetti Squash with Roast Beef

SPAGHETTI SQUASH WITH ROAST BEEF

 1 spaghetti squash
1/2 cup Real Bacon Bits
1/2 cup fat free cheese (goat, cheddar, whatever you can find)
1/2 cup fresh basil, chopped
1/2 cup fat free cottage cheese

1 3 lb beef roast
minced onion
salt and pepper

Sprinkle the roast with minced onion and salt and pepper.  Place beef on a rimmed cooking sheet and roast your beef in a 225 oven for about 2 hours, depending on how well done you want it to be.  You can use a little low-sodium beef broth to baste it occasionally.

Meanwhile, prick your squash with a fork and microwave the entire thing for about 20-25 minutes, flipping over a few times while it’s cooking, or until soft to the touch.  Remove, cut in half, let cool, and remove all the seeds.  In a mixing bowl, combine all the squash ingredients and pour into a casserole dish sprayed with a bit of cooking spray.  Bake at 350 for 35 minutes.

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