- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 176.1
- Total Fat: 9.1 g
- Cholesterol: 48.0 mg
- Sodium: 664.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.4 g
- Protein: 15.1 g
Spaghetti Squash and Turkey MeatsauceSubmitted by: SEAKOW04
IntroductionGluten Free, low carb, and totally paleo Gluten Free, low carb, and totally paleo
4 garlic cloves
1 raw yellow onion
1 can of tomato paste
1 can of tomato sauce
1 can of diced tomatoes
3 tbs olive oil
Dice garlic cloves and chop onion, place onto skillet.
In A separate pan, cook the ground turkey in its own juices till brown.
Drain the excess water from the turkey.
Once the turkey is brown and the olives are translucent combine ingredients in the same skillet.
Season the ingredients with lemon pepper and herb/spice mix.
Add the can of diced tomatoes and allow the ingredients to saute for about 5 minutes.
Add the can of paste and the can of sauce.
Lower burner setting to low; let simmer for 15 minutes.
While the sauce is simmering, slice the spaghetti squash length-wise in half, scoop out the pumpkin.
Place the two halves of the squash face down on a paper towel and place in the microwave, cook for 10 minutes on high.
Once the squash is finished cooking take a for and scrape the sides to extract the strings of squash.
Scoop out the squash strings into a separate bowl.
Turn off the heat to the sauce and enjoy!
Serving Size: Makes 10 1.5 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SEAKOW04.