Recipe: Spaghetti Squash with Turkey Red Sauce

Spaghetti Squash with Turkey Red Sauce on a white plate

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
  1. Preheat oven to 400 degrees.  Prick spaghetti squashes with a fork several times.
  2. Place whole squashes on a rimmed baking sheet and cook for 1 hour.
  3. 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.
  4. 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.
  5. Once squash is cooked, remove from oven and cool enough to handle. Cut squash in half and discard the seed.
  6. Scrape out the spaghetti into a large bowl; add parmesan cheese, salt and pepper.
  7. To serve, place 1/4 of the squash onto a plate and top with 1/4 of the sauce.

serves 4

 399.0 calories

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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