Using spaghetti squash in this recipe with the tomato meat sauce makes it the ideal low-carb dish.
Spaghetti squash has become one of my go-to foods when I'm craving pasta but don't want all the carbs that come along with traditional wheat spaghetti. This is also a great option if you're gluten-free!
Spaghetti squash is a really cool vegetable because it resembles spaghetti after you cook it and fluff it up with a fork. It also contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene.
The hardest part about using this type of squash is trying to cut them in half. So use caution while doing this - and make sure you're using a sharp knife. I like to use my cleaver to do this because it's got a good weight to it and it's easier for me to slice through the thick skin.
I like to save the seeds to roast separately later (sprinkled with salt, pepper, and garlic powder). This makes a really healthy snack, and you waste less!
So let's get started!
Chop the onions and garlic and add them to a pan. Sprinkle in the spices.
Next add in the ground turkey (or beef) - whichever you choose to use. Personally I like to use lean ground turkey over beef. However beef would be just as yummy.
Once the meat if mostly cooked, you can add in the tomatoes. Let this simmer until the meat is fully cooked.
Divide the mixture between the squash portions and sprinkle with nutritional yeast.
Enjoy!
Lets get to the recipe!
BAKED SPAGHETTI SQUASH WITH TOMATO MEAT SAUCE
Serves 4
INGREDIENTS
1 spaghetti squash (about 3lbs)
Salt and pepper to taste
1 tbsp coconut oil (or other high-heat cooking oil)
1 lbs lean ground turkey (or beef)
1 yellow onion diced
3 cloves garlic minced
1 tsp Italian seasoning
1 can (15 oz) crushed tomatoes
Nutritional yeast for topping
Chopped parsley for topping
INSTRUCTIONS
Preheat oven to 425º F
Carefully cut the squash in a half and scoop out the seeds.
Place the two halves cut side down on a baking sheet lined with parchment paper.
Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
Cut the halves in 2 (so you have 4 pieces of squash).
Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
Heat oil in a skillet on medium-high heat. Add onions and cook until translucent (5-8 minutes).
Add the minced garlic and cook for 1 min.
Add the ground turkey. Season with salt and pepper. Cook and mix until cooked through, while breaking the turkey into small pieces.
Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer.
Spread the tomato/turkey mixture evenly between the portions.
Sprinkle with nutritional yeast.
Garnish with chopped parsley. Dig in and enjoy!
NOTES
This keeps in the fridge for a few days so it's a great option for meal prep.
Feel free to substitute the spaghetti squash for zucchini noodles if you don't have access to an oven.
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