Spicy Spaghetti Squash recipe

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Ingredients

1 small spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 green onions, minced
12 ounces ground white meat turkey
2 cups crushed tomatoes
2 tablespoons red wine
2 teaspoons capers
2 teaspoons minced fresh oregano
2 teaspoons crushed red pepper flakes
2 tablespoons chopped fresh parsley

Nutrition Info

153.6 calories
carbohydrate: 10.3 g
cholesterol: 44.2 mg
fat: 7.6 g
fiber: 1.3 g
protein: 11.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 99.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.

  3. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.

  4. Add the capers, oregano, red pepper flakes and parsley, simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

Recipe Yield

6 servings

Recipe Note

This squash and tomato sauce recipe could be served in a bowl similar to pasta. Preparation time is 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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