A a recovering carboholic and in an attempt to make my summer body in the fall and winter, spaghetti squash and meat sauce has become one of my favorite fall dishes. Not only is it delicious and nutritious but, it is the perfect way to recreate the traditional spaghetti and meat sauce dish without compromising taste or over dosing on carbohydrates. It’s perfect for lunch or dinner and everyone in the family will love it!! Try it out and leave your comments below.
- 1 medium spaghetti squash (about 8 inches)
- 1 cup water
- 1 pound 99% fat free ground turkey
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 teaspoon garlic powder
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon chili powder
- 1 can (28 ounces) tomato puree
- Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
- Brown turkey in a large skillet; drain.
- Add onion, green pepper, herbs and seasonings; saute until onion is transparent.
- Stir in tomato puree. Cover and cook over low heat, stirring occasionally.
- Scoop out the 2-3 cups of squash, separating the strands with a fork.
- Serve 1/2-1 cup of sauce over spaghetti squash