Submitted by: Crystal Sykes, Simply Playful Fare
The fabulous texture of spaghetti squash lends itself to any recipe that calls for carbohydrate laden pasta. A great benefit to those who are monitoring their carb intake. I personally love the taste!
Nutrition: Calories 514, Fat 15.5, Carbohydrates 68.7, Protein 33.7
Spaghetti Squash with Meat Sauce
- 1 Spaghetti Squash (about 3 pounds)
- 1¼lbs ground turkey
- ½lb mushrooms, sliced
- 1 can diced tomatoes (14.5 oz)
- 2 cloves garlic
- 1 jar spaghetti sauce (about 16 oz)
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Carefully cut the spaghetti squash in half. Line a baking sheet with tin foil and preheat the oven to 400 degrees. Lightly spray or rub the squash with olive oil, then add salt and pepper.
- Place the squash flesh side down and roast in the oven for about an hour, or until it's done. Check the squash after about 40 minutes. It will be done when the flesh peels away from the skin easily.
- Add 1 tablespoon olive oil, turkey, and Italian seasoning to a large sauce pot. Brown the ground turkey on medium high heat.
- Saute the mushrooms in a separate pan with a little bit of olive oil so they don't stick, on medium high heat, until they are cooked, about 10 minutes. (Optional, add some garlic and Italian seasoning to the mushrooms to add another layer of flavor.)
- Add the garlic and tomatoes, cook for about 5 minutes.
- Add the spaghetti sauce and mushrooms, and simmer until the sauce is hot, about 10-15 minutes.
- To remove the squash from the skin, use a fork and carefully scrape it from the side, allowing the squash to come apart into "strings" like spaghetti.
- Add ⅙ of the squash to a plate. Add ⅙ of the sauce to the squash. Enjoy!
For step-by-step photos please check our Crystal’s original post.
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Pine Feta Stuffed Mini Sweet Peppers
Savory Sweet Potato Casserole
Baked Tomato Parmesan