January ain't called the blues for nothing.... It's a New Year. Let's count our blessings and be thankful for what we have. It's also a time of year where many of us reflect and start new goals in health and fitness. I also try to incorporate healthier eating habits because let's face it, we all over indulge a little during the holidays. This is our saving grace.
Here is a delicious recipe that you need to try!
Love pasta but hate all the calories? Try this fab low carb spaghetti squash pasta with yummy turkey meat sauce. Trust me you won't even miss the "pasta". A healthier alternative to a plate full of carbs. You will make this again and again.
Start to finish on the table in 45 minutes.
Serves 2 large or 4 small servings
- 1 Spaghetti squash cut in half lengthwise
- 1 Medium onion diced
- 3 Cloves of garlic minced
- 2 Carrots diced
- 1 Celery diced
- 1 Zucchini diced
- Olive Oil
- Salt & Pepper to taste
- Pinch of Oregano
- Basil 6-8 leaves torn leave some extra for topping your pasta
- 1 Can of ground San Marzano tomatoes
- 2 Cups of chicken broth
- 1 Pound of ground turkey
- Red chili flakes (as much or as little as you like)
Preheat your oven to 400 degrees.
Take your spaghetti squash and cut it in half lengthwise (down the middle) you will end up with two halves. Gently remove all seeds and stringy parts. Generously apply olive oil to both cut ends. Sprinkle with salt and pepper.
Get a glass dish or baking dish that will fit the squash and place cut side down. I used a 9x13 glass dish. Add 1/2 cup of broth. This will help the cooking process and steam the squash.
Set your oven timer for 30 minutes. Once time is up, pierce through the shell of squash through to the bottom. If it doesn't pierce all the way through, add another 15 minutes cooking time or more depending on size of squash till cooked through.
*You will know when fork easily pierces through.
While this is cooking......
Preheat a pan to medium heat with some olive oil and add your onion and garlic and cook till translucent about 2 minutes.
Add your carrots and celery cook for another 5-6 minutes until tender.
Add your zucchini and your ground turkey, salt, pepper, oregano, and your chili flakes. Make sure the turkey is cooked through about 15-20 minutes before you add the ground tomatoes.
Add your tomato sauce turn heat to med-high and cook for 15 min. Stir often. Turn heat to med low and add rest of broth and your basil. Cook until broth has mostly evaporated. I usually let this cook on low until my squash is ready.
Once squash is fully cooked, remove from oven and carefully flip cut side up. With a fork gently scrape out flesh so the cooked squash looks like spaghetti strings. Make sure you get it all out!
Put in a strainer to drain any excess water.
Plate one half of the spaghetti squash in a big mound on plate. Sprinkle with parmesan. Add a generous amount of meat sauce. Add some more parmesan, some chopped basil and chili flakes if desired.
* Using this type of squash as a great alternative to "spaghetti" because when cooked it's flesh becomes stringy thus resembling spaghetti noodles.
Hope you enjoyed this one!
Let me know what else other recipes you would like to see...