Spaghetti Sauce with Turkey Red SauceThe inside of spaghetti squash is stringy like pasta, so it makes a great low-carb, low-calorie substitute to pasta with beta-carotene & phytonutrients.4 servings2 Spaghetti Squash2 Tbsp Olive Oil1 clove Garlic - minced1/4 cup Parmesan Cheese1 lb Ground Turkey - extra lean1 Onion - chopped2 cloves Garlic - minced30 oz Canned Tomato Sauce1 Bay Leaf2 tsp Italian Seasoning1 1/2 tsp SugarSalt and Pepper to Taste
You will be amazed at how good this recipe is! I use spaghetti squash instead of pasta in this dish. The squash adds flavor and topped with the turkey red sauce this is a tasty grain-free meal. Spaghetti squash is a low calorie substitute for pasta. It has a mild nuttiness, but can easily take on the flavors of anything you top it with.
-From the Kitchen of Chris Freytag
Ingredients you will need:
2 Spaghetti Squash
2 Tbsp Olive Oil
1 clove Garlic – minced
1/4 cup Parmesan Cheese
1 lb Ground Turkey – extra lean
1 Onion – chopped
2 cloves Garlic – minced
30 oz Canned Tomato Sauce
1 Bay Leaf
2 tsp Italian Seasoning
1 1/2 tsp Sugar
Salt and Pepper to Taste
Preheat oven to 400 degrees. Prick spaghetti squashes with a fork several times.
Place whole squashes on a rimmed baking sheet and cook for 1 hour.
While squash is cooking, prepare the sauce. Heat 2 Tbsp olive oil in a large saucepan over medium heat, add the onion and cook until soft. Add garlic, cook for 1 minute and then the ground turkey, and continue cooking until it is no longer pink.
Next, add tomato sauce, bay leaf, Italian seasoning, sugar, salt and pepper. Bring to a boil, reduce heat and simmer for 45 minutes. Remove bay leaf before serving.
Once squash is cooked, remove from oven and cool enough to handle. Cut squash in half and discard the seed.
Scrape out the spaghetti into a large bowl; add parmesan cheese, salt and pepper.
To serve, place 1/4 of the squash onto a plate and top with 1/4 of the sauce.
27% calories from fat, 12.5g total fat, 60.5mg cholesterol, 1336.6mg sodium,1114.8mg potassium, 44.1g carbohydrates, 3.8g fiber, 12.0g sugar, 40.3g net carb, 33.8g protein.
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