Spaghetti Squash with Turkey Red Sauce
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.