SPICY SPAGHETTI SQUASH

Spicy Spaghetti Squash image

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.

Provided by Robyn Webb

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Yield 6

Number Of Ingredients 12

Previous Next

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 99.4 mg, Sugar 2.4 g