Thursday, November 11, 2010

Spaghetti Squash with Turkey 'Sauce'
A hearty meal that won't leave you feeling 'puffy' like pasta can!
This one's a winner folks! (found it on and made a few changes)
-1 small spaghetti squash, halved and seeded
- 1 Tbsp olive oil
-1 small onion, diced
-3 cloves garlic, minced
-1 to 2 bell peppers, chopped (I used: 1/2 bell pepper, 2 sweet red mini peppers, and 1 ea. yellow & orange mini peppers.)
-12oz ground turkey
-1 large can, diced tomatoes (28oz)
-1Tbsp red wine vinegar
-2tsp dried oregano
-1tsp Italian seasoning blend
-2 shakes of ground red pepper
-3c fresh spinach, chopped

Preheat oven to 350 degrees.
Place each squash half cut side down on a cookie sheet, add 1/4c water and bake uncovered for 35-45 min. or until shell is fork tender.
While baking, cut veggies and then:
Saute onion, garlic and peppers in olive oil over medium high heat for a few min. Add turkey and cook until redness is gone.
Add diced tomatoes (about 2.5c if you're using fresh) and red wine vinegar. Bring to boil and let simmer for 20 min. Add oregano, Italian spices and red pepper.
Scoop out the strands of squash with a fork or spoon onto a plate. (1C serving only 42 calories!!), add 2/3c turkey sauce and ENJOY! Makes about 6 servings.

Nutrition Information:
160 cal, 7.6g fat, 44mg cholesterol, 99mg sodium, 10g carbs, 2g dietary fiber, 12g protein

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