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- 1 spaghetti squash
- 12oz (360gr) ground beef
- 1/2 tsp paprika
- 1/3 cup bread crumbs
- 1 egg
- 2 tsp dried dill weed, divided
- 1/4 tsp celery salt
- 1 clove garlic, minced
- 1 onion, minced
- 2 tsp olive oil
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1/2 cup (4oz, 120ml) Greek or plain yogurt
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 230g | |
| Calories 439 | |
| Calories from Fat 175 | 40% |
| Total Fat 19.64g | 25% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 366mg | 15% |
| Potassium 487mg | 14% |
| Total Carbs 49.8g | 13% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.34g | 5% |
| Protein 16.39g | 26% |
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