Twice-Baked Spaghetti Squash with Ground Turkey Meat Sauce

Thursday, April 27, 2017



This post has been a long time coming! I've made this recipe a couple times and posted it on my Instagram story, and I've had multiple people ask for the recipe! So here it is :)

It's hard not to love spaghetti squash. I mean, I LOVE spaghetti, but if I can get the same taste out of a vegetable, I'm gonna take it! Us American's need all the help we can get getting our veggie's in, am I right?? Plus, 2 cups (thats a lot!) of spaghetti squash is just 20g carbs vs 43g carbs in 1 cup white noodles and 40g carbs in 1 cup whole grain noodles. That means more room for dessert hellllooooo!! 


So easy to shred into noodles! Just cut, baked and take a fork to it. 

I have to admit, I'm new to the spaghetti squash train. I've only ever tried it in its true Italian spaghetti form and haven't branched out from it yet! The first time I made it, I just mixed together the sauce and noodles in my bowl and called it a day. Then I realized I could make this even better by baking all of the ingredients together! And boy, was I right. Throw in a Laughing Cow cheese wedge and some cottage cheese and WOWWY that's good! 


I use the HEB brand because A) it's cheaper, and B) the macros are better! Win-win!



Twice-Baked Spaghetti Squash with Ground Turkey Meat Sauce

Prep Time: 30 minutes
Cook Time: 55 minutes
Approximate Macros: 50gP/12.5gF/25gC
Servings: 2-3

Ingredients:
1 spaghetti squash
salt/pepper
1 tsp garlic powder
1 medium onion, diced
4 cloves garlic, minced
1 28 oz can crushed tomatoes
1/2 6 oz can tomato paste
1 green pepper, seeded and halved
Couple dashes red pepper flakes
1-1.5 tsp Italian seasoning
1 lb extra lean ground turkey
2 light Laughing Cow cheese wedges
1/2 cup 2% cottage cheese
1/2 cup Part-skim shredded mozzarella
Fresh-grated parmesan (optional)

Directions:

  1. Pre-heat oven to 400 degreed Fahrenheit.
  2. Cut spaghetti squash in half, length wise and scoop out seeds. Brush with olive oil and season with salt, pepper and garlic powder. Line a baking sheet with aluminum foil and place squash halves, flesh side down on foil. Bake for 35-40 minutes or until soft to the touch.
  3. While squash is cooking, prepare sauce. In a large sauce pan, heat olive oil, then add onion and garlic. Saute for 3 minutes, then add whole can of crushed tomatoes, half the can of tomato paste, green pepper, red pepper flakes, Italian seasoning and a dash of salt. Cover and simmer on medium-low heat.
  4. Heat a pan with olive oil and add ground turkey. Season with salt and pepper to taste and cook, breaking apart as you go, until no longer pink. Add to tomato sauce and continue simmering.
  5. When squash is done and cool to touch, reduce oven to 350 degrees Fahrenheit and use a fork to scrape the inside and create "noodles" (this should be easy if the squash is cooked). 
  6. Scoop out "noodles" and put into oven-safe dish . Add about 2.5-3 cups of the ground turkey red sauce, 2 light Laughing cow cheese wedge and 1/2 cup cottage cheese. Put back into squash "shell" and repeat for the other half. (you'll have left over sauce)
  7. Bake at 350 for 10-15 minutes. Top with 1/4 cup mozzarella and put back into oven until melted. Scoop out and serve! Add more sauce if you want that extra protein :)









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