SpoonGirlDeb’s Baked Spaghetti Squash with Ground Turkey Meat Sauce Modified
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 whole Spaghetti Squash (~4-5 pounds)1 lb. 99% fat free extra lean white ground turkey 1- 28 oz. can crushed tomatoes 1- 8 oz. can tomato sauce 1 medium carrot, peeled and chunked1/2 small sweet potato, peeled and chunked1/2 medium onion, chunked2 Tbsp. olive oil, divided 2 cups shredded part-skim mozzarella4-5 cloves garlic, peeled and diced2 Tbsp. tomato paste2 Tbsp. basil1 Tbsp. oregano1 tsp garlic powder1 tsp onion powder8 oz. mushrooms, sliced1-2.25 oz. can sliced black olives¼ cup grated parmesan cheesesalt and pepper to taste
Preheat oven to 400 F.
Sauce Recipe
1. Roughly chop onion, carrot, sweet potato, and garlic. Place in food processor and blend until fairly smooth. (I didn’t have a processor so I grated all of these…going to buy a processor…that was too much work!)
2. Heat 1 Tbsp. olive oil in large pan over medium heat. Sauté the turkey until cooked. Remove and set aside.
3. Heat 1 Tbsp. olive in large pan over medium heat. Sauté mushrooms until they begin to soften.
4. Add vegetable mix, olives and turkey and sauté for 2-3 min mixing well. Add tomato sauce, paste, crushed tomatoes, spices and parmesan cheese and mix well.
5. Simmer for at least 15 min but the longer it goes the more flavorful it will get.
Squash Preparation
1. While sauce simmers, halve a spaghetti squash and remove seeds. Spray with a little cooking oil, and place cut side down on baking sheet. Bake for 30-45 min until tender (you can also cook in microwave).
2. Once squash is cooked, use fork to scrape into strands.
Assembly:
1. Layer sauce in 9 x 13 baking dish, then layer squash, then more sauce, then squash, then the last of the sauce on top. Spread mozzarella on top. Bake in oven 20 min until cheese is melted and browning.
2. Remove from oven, allow to cool 5-10 minutes. Divide into 9 pieces 3 x 4 inches.
3. Makes 9 servings.
Serving Size: 9- 3" x 4" pieces
Number of Servings: 9
Recipe submitted by SparkPeople user DAVENOHE.
Sauce Recipe
1. Roughly chop onion, carrot, sweet potato, and garlic. Place in food processor and blend until fairly smooth. (I didn’t have a processor so I grated all of these…going to buy a processor…that was too much work!)
2. Heat 1 Tbsp. olive oil in large pan over medium heat. Sauté the turkey until cooked. Remove and set aside.
3. Heat 1 Tbsp. olive in large pan over medium heat. Sauté mushrooms until they begin to soften.
4. Add vegetable mix, olives and turkey and sauté for 2-3 min mixing well. Add tomato sauce, paste, crushed tomatoes, spices and parmesan cheese and mix well.
5. Simmer for at least 15 min but the longer it goes the more flavorful it will get.
Squash Preparation
1. While sauce simmers, halve a spaghetti squash and remove seeds. Spray with a little cooking oil, and place cut side down on baking sheet. Bake for 30-45 min until tender (you can also cook in microwave).
2. Once squash is cooked, use fork to scrape into strands.
Assembly:
1. Layer sauce in 9 x 13 baking dish, then layer squash, then more sauce, then squash, then the last of the sauce on top. Spread mozzarella on top. Bake in oven 20 min until cheese is melted and browning.
2. Remove from oven, allow to cool 5-10 minutes. Divide into 9 pieces 3 x 4 inches.
3. Makes 9 servings.
Serving Size: 9- 3" x 4" pieces
Number of Servings: 9
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 287.4
- Total Fat: 11.5 g
- Cholesterol: 43.3 mg
- Sodium: 590.6 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 5.8 g
- Protein: 22.0 g
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