Tomatoless Turkey Pasta Sauce

Tomatoless Turkey Pasta Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 304.4
  • Total Fat: 9.6 g
  • Cholesterol: 80.0 mg
  • Sodium: 124.0 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 9.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Tomatoless Turkey Pasta Sauce calories by ingredient
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Introduction

DELICIOUS! The best alternative recipe for those who are nightshade vegetable intolerant - no tomatoes 😀 DELICIOUS! The best alternative recipe for those who are nightshade vegetable intolerant - no tomatoes 😀
Number of Servings: 4

Ingredients

    1 large whole Butternut Squash (about 4 cups)
    Beet Broth: 1 medium large fresh red Beet to make Broth instructions below
    2 large Onions, raw
    1 large Zucchini
    3 Garlic cloves
    1 Tablespoon Coconut Oil
    1/2 cup Apple Cider Vinegar, Bragg's Organic
    16 oz Turkey, Ground turkey, 93% lean
    1 tbsp Oregano, ground
    1 tsp Garlic powder
    Ground Black Pepper
    Sea Salt

Directions

Cook the Butternut Squash: First, very carefully slice it in half. Stick sharp knife in the middle, and lay the squash on its side and holding the squash firmly slice it around. Place open ends down on a clean microwave glass plate and cook in microwave on high temperature about 15 to 20 minutes or until soft throughout. Carefully handle with gloves or towel and remove the seeds and threads. If any if the squash is still too hard, put the squash back into microwave for another 5 minutes or until soft. Then scoop the butternut squash into a mixing bowl and set aside.

Make the beet broth: Boil 2 cups water in medium pot. Scrub and thinly slice beet, and place in the boiling water and reduce heat and cover to simmer 20 minutes. When finished remove the beet slices (and use for a salad or another dish). Set aside the pot of 2 cups red broth for this recipe.

Remove skins and slice the raw Onion thin and de-skin the garlic. Slice and dice the Zucchini. Heat Coconut Oil in non stick skillet and add the Onions, Zucchini and a few pinches of Dried Oregano, 1/4 tsp Salt and lots of Black Pepper to taste. Sauté until soft and translucent. Add the garlic cloves and cook another minute.

Add the Beet Broth and the Onion, Zucchini and Garlic mix to the mixing bowl of Butternut Squash. Add 1/2 cup Apple Cider.

Using hand held blender (or transfer to a blender a little at a time) and set to low beat to mash and mix the Sauce. Transfer to skillet or cooking pot with a lid and cover, cook over very low heat to bubble a little.

In another skillet over medium high heat, the cook the Ground Turkey Meat with Tbsp tablespoon of Oregano, a Tsp teaspoon of Garlic Powder and a 1/2 Tsp Ground Black Pepper and 1/4 Tsp Ground Sea Salt. Cook until browned and cooked through. Add the cooked Turkey Meat to the Tomatoless Sauce and cook another 5 to 10 minutes. Serve over your favorite pasta or cooked Spaghetti Squash.


Serving Size: Makes 4 servings

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