Spaghetti Squash with ground turkey meat sauce

1 med size spaghetti squash
3 cloves of garlic, sliced
salt and pepper to taste (or whatever seasoning you prefer)

1 14 oz can plum tomatoes or whatever tomato type you prefer
1/2 tsp salt
1 tsp pepper
1 tsp garlic powder

1/2 pound ground turkey

SQUASH
take one medium size spaghetti squash and split in half. scrape out seeds. Drizzle both halves with 1 tablespoon extra virgin olive oil. slice 3 cloves of garlic and divide between halves. season with a dash of salt and pepper. place on cookie sheet or in baking dish, cover with foil and cook in oven at 350 till tender. about 45 minutes. Let cool and scrape out squash with a fork. Divide into one cup servings. Save garlic pieces for sauce

SAUCE
Empty one 14oz can of plum tomatoes into a sauce pan. (I use Strianese San Marzano but since they are hard to find on the west coast you can use whatever brand you like. It may change calorie count a bit. There are 25 calories in the ones I use) Squeeze the tomatoes with your hands to break up. (watch out for flying juices. You also don't have to use plum tomatoes) Add salt, pepper, garlic powder and the garlic pieces from the squash. Simmer about 30 minutes.

while sauce is simmering, cook turkey in a skillet with non-stick spray. Drizzle with a little olive and season with salt and pepper to taste. When done, add into sauce pan with sauce.

I use 1/2 cup of sauce over 1 cup of squash. top with 1 tbsp of parmesan cheese or you can use low fat shredded mozzerella.

Serving Size: approx 4 -1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CROSSROADS45.