This recipe is just something I threw together this past weekend, so you can easily play around with it and add in or take out whatever you like. If you’ve never had spaghetti squash before, I encourage you to give it a try. It’s really very easy to prepare (I do mine in the microwave) and it’s a great way to trick your mind into thinking you’re eating pasta, but with far fewer carbs. This recipe is great because you can make a big pan in just about an hour and then have the leftovers all week for lunch and/or dinner.

Ingredients:

1 lb ground turkey

3 tsp minced garlic

2 cups tomato sauce (I recommend using either a homemade sauce or a No Sugar Added sauce)

1 tsp Mrs. Dash Italian seasoning

1 (8oz) bag of shredded, reduced fat mozzarella cheese

1 large spaghetti squash

1/2 cup Feta cheese

Method:

1. Preheat oven to 375 degrees.

2. Brown the ground turkey over medium heat and then drain off the fat. Add in the garlic, tomato sauce, Mrs. Dash seasoning, and 1/2 the bag of shredded mozzarella.

3. Cut the stem off the spaghetti squash, and then cut in half lengthwise. Scoop out the seeds from the squash and either discard them or save them for roasting. Place a squash half face down on a plate and cover with saran wrap, tucking the plastic wrap under the sides of the plate. Microwave for 10 minutes, then do the same with the other half. Remove the plastic wrap carefully (lots of steam will escape when you remove it). Then, using a fork, scrape out the insides of the squash halves into a 9×13 pan that has been sprayed with non-stick spray.



The squash “noodles” form the bottom layer of the casserole.



4. Spoon the meat and cheese mixture on top of the squash and even that layer out.

5. Sprinkle the feta cheese and the rest of the mozzarella cheese on top and bake uncovered for about 20-25 minutes.

6. Then, broil for 3-5 minutes (500 degrees) until the cheese is nice and browned on top.

This was very, very good. It filled the house with that great, savory smell of basil, oregano, and tomatoes. And of course, Luna was right beside the whole time just begging for a taste. She’s such a good sous chef 😉

I’ve been enjoying the leftovers all week for lunch 🙂

If you want to roast the squash seeds, have a look at the very simple instructions included in this post on Baked Acorn Squash.

The macros for this recipe are as follows, if you divide the 9×13 pan into 8 servings:

Kcal = 200

CHO = 9 grams

FAT = 9 grams

PRO = 21 grams

So what do you think? Have you ever had spaghetti squash before?

Think you’ll give it a try?

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