Slow cooked Low Carb Spaghetti Squash and Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
20 oz. package of ground turkey (1-1/4 pounds)1-1/2 cups chicken broth1/2 cup chopped onion2 or 3 cloves garlic, minced3 tablespoons of tomato paste1-1/2 teaspoon balsamic vinegardash of Worcestershire1 tablespoon dried parsley1 teaspoon Italian seasoning (or 1/2 teaspoon basil and 1/2 teaspoon oregano)1 teaspoon fennel seeds (ground to a powder if possible)1/2 teaspoon salt 1/4 teaspoon black pepper2 bay leavesALSO: 1 spaghetti squash of the size that cut in half it will fit side by side in your slow cooker.
Brown the ground turkey in a large nonstick pan over medium to medium high heat on the stove. Drain off the cooking liquid and reserve. Put the ground turkey in the bottom of a large slow cooker. Put the reserved cooking liquid back in the pan and add the onions. Cook and stir for a few minutes until translucent. Add the garlic and cook for a minute longer.
Add the chicken broth, tomato paste, vinegar, Worcestershire, parsley, Italian seasoning, fennel powder, salt, pepper and bay leaves to the onions and garlic. Cook and stir for a minute or two. Then pour into the slow cooker with the browned turkey.
Cut your spaghetti squash in half through the "equator" - not end to end, if you know what I mean. Scoop out the seeds and place the squash halves cut side down on top of the sauce mixture in the slow cooker. Cook for 5 to 6 hours on low heat.
Remove the spaghetti squash and use a fork to take out the noodle-like strands and place in a serving bowl. (Count the spaghetti squash nutrition separately in your tracker - there may not be enough spaghetti squash to make 6 servings to go with the 6 servings of sauce. Depends on the size of your squash and how much you put on your plate! :) )
Serving Size: Makes 3 cups of sauce, or 6 servings of 1/2 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTIOCHIA.
Add the chicken broth, tomato paste, vinegar, Worcestershire, parsley, Italian seasoning, fennel powder, salt, pepper and bay leaves to the onions and garlic. Cook and stir for a minute or two. Then pour into the slow cooker with the browned turkey.
Cut your spaghetti squash in half through the "equator" - not end to end, if you know what I mean. Scoop out the seeds and place the squash halves cut side down on top of the sauce mixture in the slow cooker. Cook for 5 to 6 hours on low heat.
Remove the spaghetti squash and use a fork to take out the noodle-like strands and place in a serving bowl. (Count the spaghetti squash nutrition separately in your tracker - there may not be enough spaghetti squash to make 6 servings to go with the 6 servings of sauce. Depends on the size of your squash and how much you put on your plate! :) )
Serving Size: Makes 3 cups of sauce, or 6 servings of 1/2 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 148.7
- Total Fat: 6.9 g
- Cholesterol: 67.9 mg
- Sodium: 374.6 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.7 g
- Protein: 19.1 g
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