Spagetti Sauce over Spagetti Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.7
  • Total Fat: 8.1 g
  • Cholesterol: 55.8 mg
  • Sodium: 790.3 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Spagetti Sauce over Spagetti Squash calories by ingredient
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Healthier low carb version of my home made spaghetti Healthier low carb version of my home made spaghetti
Number of Servings: 6


    1 14.5 oz can of stewed tomatoes, no salt added
    1 14.5 oz can of tomato sauce
    1 6 oz can of tomato paste
    6 oz water
    2 tsp oregano
    1 tbsp basil
    1 clove minced garlic
    1 cup diced celery
    1 small onion diced
    1/2 cup chopped green pepper
    1 cup sliced mushrooms
    1 lb ground turkey
    1 tsp black pepper
    spaghetti squash, 6 cups cooked


"saute" turkey in no stick pan. Add celery, garlic, onion, green pepper and mushrooms and cook for 5-10 minutes until onion becomes clear. Add oregano, basil, pepper, tomato paste, sauce and tomatoes and water and simmer for one hour. Cut spaghetti squash in half lengthwise and clean out seeds. Turn over with the cut side down and bake at 350 for 1 hour or more until spaghetti squash scrapes out of shell easily. Hint: larger squashes may take 1 1/2 to 2 hours to cook. Scrape spaghetti squash out into bowl and divide into 1 cup servings. Spoon 1 cup sauce over squash and enjoy. May be frozen.

Serving Size: Makes 6 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LINDASWARTZ1951.

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