This is where it's at! I tried spaghetti squash for the first time a few weeks ago and couldn't believe how easy, delicious and misleading it is. I can't eat it without feeling guilty, and have to constantly remind myself there are only 25 calories in a cup. I know this because I make myself Google the nutrition facts every time. Here it's serve with one of my faves - a bolognese sauce, also made skinny with lean turkey breast. Really rich, yet really light. What's not to love?
Ready in: 1 hour
1 medium spaghetti squash
3 tablespoons olive oil, divided
1 pound lean ground turkey breast
1 small onion, chopped
2 garlic cloves, smashed
1 28-ounce can tomato sauce
1/2 teaspoon crushed red pepper flaked
1/2 teaspoon dried oregano
1 bay leaf
parmesan cheese to serve
1. Preheat the oven to 375 degrees. Using a sharp knife, carefully cut off both ends of the squash, then cut it in half, longwise. Use a spoon to remove the seeds.
2. Place the two halves of the squash face up on a baking sheet. Drizzle 1 tablespoon of the olive oil over both of them, and season lightly with salt. Roast for 45 minutes, or until fork tender.
3. Meanwhile, heat the remaining olive oil in a large nonstick pot over medium-high heat. Add the turkey, and season with salt and pepper. Cook until light brown, using a spatula to break apart the meat as much as possible. Add the onion and garlic, and cook another 5 minutes until the onion is translucent.
4. Add the tomato sauce and half a cup of water to the pot. Stir in the red pepper flakes, oregano and bay leaf, and season with a little more salt and pepper.
5. Bring to a simmer and cook covered for 30-45 minutes, or until the squash is cooked.
6. When the squash is cooked remove it from the oven. Use a fork to scrape the meat, which will be in strings like spaghetti.
7. Serve the squash and sauce as you would spaghetti. Sprinkle with parmesan cheese, and enjoy.