Recipe: Spaghetti Squash with Turkey Red Sauce
You will be amazed at how good this low-carb spaghetti 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 and gluten-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.
Total Time: 105 minutes
Yield: 4 serving(s)
- 2 Spaghetti Squash
- 2 tablespoon olive oil
- 1 clove garlic minced
- 1/4 cup Parmesan cheese
- 1 pound ground turkey-extra lean
- 1 onion chopped
- 2 cloves garlic minced
- 30 ounce canned tomato sauce
- 1 Bay leaf
- 2 teaspoon Italian seasoning
- 1 1/2 teaspoon 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.
Nutrition Information Per Serving
Protein: 34 gram(s)
Fat: 13 gram(s)
Carbohydrates: 44 gram(s)
Fiber: 4 gram(s)
Sugar: 12 gram(s)
From the kitchen of: Chris Freytag