Spaghetti Squash sauce with Whole Grain Pasta

2 Tbls oregano
1 Tbls garlic powder
2 Tbls Balsamic vinegar
2 Tble olive oil( garlic flavored if you have it)
1 twenty oz pack jenny o extra lean ground turkey
half a red onion( about 1 cup chopped or done in food processor)
half a sweet onion( also about a cup- either processed or chopped)
I small bell pepper- diced( about a cup to a cup and a half)
2 yellow squash diced
2 zuccini squash diced
1 large spaghetti squash( cut in half and seeds removed)
2 cups Classico Tomato Basil Spaghetti Sauce( or similar sauce under 50 cals and 400mg sodium per serving)
4 oz whole grain spaghetti

Place spaghetti squash in large 9x13 baking dish. Add enough water to be about 1/2 inch deep( this will prevent squash from drying out while cooking) Place in 400 degree oven for 1 hour until you can pierce skin with a fork and it's tender.Once done- remove and allow to cool.

In large sauce pot place oregano, garlic powder, vinegar, olive oil, turkey and both kinds of onions. Cook stirring frequently and breaking turkey into small bites as you go- until meat is done and onion translucent. About 6 minutes

When meat is done add pepper, yellow and zuccini - and scrape spaghetti squash out of skin into pot with other veggies. Add spaghetti sauce and heat to bubbling. (3-4 min) Remove from heat - cover and set aside while you cook pasta.

cook pasta then drain. Using kitchen shears- snip into bite size pieces- then mix into squash mixture. You can top with one Tbls shredded Parmesan if you like( not in cal count)



Serving Size: Makes 10 generous 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BIGOLEDIVA.