This tasty "spaghetti" dinner uses spaghetti squash instead of pasta noodles for an extra serving of veggies. Serve with a big slice of French bread to soak up the sauce.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6
Author Meme
Ingredients
1mediumspaghetti squashabout 2.5-3 pounds
1teaspoonolive oil
1poundground turkeyor ground beef
1mediumoniondiced
1mediumgreen bell pepperdiced
8ouncesmushroomsdiced
4clovesgarlicminced
1(14 ounce)can diced tomatoes
1(28 ounce)can crushed tomatoes
1teaspoondried oregano
1teaspoonsalt-free Italian seasoning
⅜teaspoonsalt
¼teaspoonsugar
1bay leafoptional
Parmesan cheeseoptional, shredded
Instructions
Make the spaghetti squash
Preheat oven to 375°F.
Cut the spaghetti squash in half lengthwise (vertically). Scoop out seeds.
Grease a baking dish with 1 teaspoon oil, and place squash halves cut side down.
Bake 35-45 minutes or until a knife easily goes through squash skin.
Once cool, scrape insides out into strands. Set aside.
Make the meat sauce
Add the ground turkey, onion and green bell pepper to a Dutch oven or medium-large pot. Cook over medium heat until done, about 10 minutes. Drain if needed.
Add mushrooms and cook until the mushrooms release their juices, about 7 minutes.
Stir in garlic, tomatoes (with their juices), oregano, Italian seasoning, salt, sugar, and bay leaf if using.
Bring to a boil, partially covered. Reduce to low, and simmer for 20 minutes.
Taste and add extra seasoning if needed. Remove bay leaf.
Serve over spaghetti squash, and sprinkle with Parmesan cheese if desired.
Notes
*To add extra flavor, add 1-2 tablespoons of red wine vinegar or balsamic vinegar when adding the tomatoes or any time after. Let the sauce simmer for at least 5 minutes after adding.*Makes 6-7 cups of turkey meat sauce.*One (3-pound) spaghetti squash yields about 5-6 cups of squash.