Healthy, Low-Carb Spaghetti
Spaghetti Squash with Tomatoes, Spinach & Garlic Turkey Meat Sauce
Serves: 4-6
Healthy, low-carb version of the traditional dish, spaghetti & meatballs.
Ingredients
- 1 – spaghetti squash (3-4 lbs)
- 12 white button mushrooms (stemmed & sliced)
- 3 garlic cloves (chopped)
- ½ cup diced tomatoes
- ½ cup diced onions
- 4 cups spinach
- 12 oz. lean ground turkey meat (99% fat-free)
- 2 tbsp. olive oil
- Garlic powder
- Sea salt & pepper
Instructions
FOR THE SQUASH:
- Pre-heat oven to 350 F.
- Cut the squash lengthwise in half, avoiding the stem.
- Place the halves cut sides up in a baking dish.
- Bake for about 45 minutes or until the flesh is easily pierced with a knife[br]
FOR THE SAUCE:
- Heat 2 tbsp. of olive oil in a large saute pan over medium heat.
- Bring oil to a simmer then add the onions and mushrooms.
- Cook for 10 minutes, stirring occasionally.
- Stir in tomatoes and garlic; and season with garlic powder, pepper and just a pinch of salt.
- Cover and cook for 10 minutes.
- Add spinach and cook for an additional 2-3 minutes.[br]
FOR THE MEAT:
- Spray a separate skillet with non-stick cooking spray and heat over medium heat.
- Add turkey meat and season with garlic powder, pepper & sea salt.
- Cook for 15 minutes, using a wooden spoon to break up clumps.
- Once meat is completely browned, stir into the sauce until well incorporated and heated through.[br]
[Back to the squash]
- Scoop out the squash seeds.
- Use a fork (or two) to shred the squash flesh, dragging the fork through lengthwise. Transfer the “spaghetti” strands to a mixing bowl or serving platter.
- Spoon the sauce over the squash and toss to incorporate, or spoon evenly over the squash. Serve right away.
Calories: 263 Fat: 8.4g Saturated fat: 1.4g Trans fat: 0g Carbohydrates: 20.3g Sugar: 7g Sodium: 203mg Fiber: 4 Protein: 29g Cholesterol: 55g
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