I probably shouldn’t say this, since it’s my recipe and all, but it was the best spaghetti I have had in a very long time! SO good! The green peppers especially add some fantastic flavor. AND, bonus: even with the heavy meat ratio in the sauce, it’s still less than 300 calories per serving, and amazingly filling!
Makes 8 servings
2 lbs. lean ground turkey
2 large spaghetti squash
3 cans tomato sauce
2 small cans (or 1 normal) tomato paste
2 green bell peppers (chopped)
8oz. raw mushrooms (chopped)
2.5 Tbsp garlic
2.5 Tbsp dried chopped onion
2 Tbsp paprika
1 Tbsp ground black pepper
3 Tbsp oregano
3 Tbsp basil
Bake squash for 45 minutes at 400 degrees.
Brown turkey, drain any fat. Add tomato sauce, tomato paste, peppers, mushrooms. Stir for two minutes. Add the spices (if not enough for your taste, feel free to add more–I know I like it spiced heavily!). Cover and let simmer until squash is ready to serve.
Remove squash from oven. Cut in half (length-wise), and remove seeds. Then, using fork, pull out the meat of the squash (will shred like very fine pasta).
Serve sauce over spaghetti squash and enjoy.