Here’s a great gluten-free and delicious lower carb substitution for pasta. Spaghetti squash is high in fiber and low in sodium. In this recipe, this versatile vegetable will resemble spaghetti-like strings.
What you’ll need:
1 spaghetti squash (serves up to 4)
1 lb. lean ground turkey
1 jar of spaghetti sauce
½ white onion, diced
1 cup of white or baby portabella mushrooms
½ green pepper, chopped
2-3 cloves garlic, finely chopped
Salt and pepper to taste
How to prepare squash:
Preheat oven to 400 degrees. Cut squash in half (you’ll need a heavy-duty knife). Scoop out the seeds and membrane of the squash (similar to how you would clean out cantaloupe). Place squash in baking dish, uncovered, flesh side down. Add about 1/2 inch of water to the bottom of dish. Bake for 50 min – 1 hour.
How to prepare meat sauce:
Heat a skillet to medium heat and cook ground turkey until mostly until mostly brown. Add diced onion and green pepper and cook until soft (about 8-10 minutes). Add garlic and continue to cook for another two minutes. Add sauce. Let simmer until all flavors meld together.
To finish up:
Take a fork and begin to shred inside of spaghetti squash. This should create the look of noodles. Top with sauce and fresh or dried basil and serve immediately.
Nutritional Analysis: One serving equals approx. 177 calories, 5g fat, 19g carbohydrate and 14g protein.
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