Made This Recipe? Add Your Photo
A delicious full balanced meal that is low in calories, fat, and carbs! Cooked spaghetti squash makes an excellent substitute for regular pasta. It's filling comfort food and kids love it, too!
- 1 medium spaghetti squash
- 1 lb lean ground turkey
- 1 teaspoon season salt
- pepper (to taste)
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 32 ounces diced tomatoes, undrained
- 1 tablespoon italian seasoning, dried or 1 tablespoon fresh mixed Italian herbs
- 6 ounces fat-free ricotta cheese
- 1 large egg
- 1⁄2 cup fat free mozzarella cheese, shredded
- Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
- In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
- Place ricotta cheese and egg in a food processor or blender and puree until smooth.
- Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
- Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
- Add ricotta cheese mixture and gently spread over squash.
- Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
- Bake for 20 minutes.
- Remove from oven and let stand 5 minutes before dividing into six servings.
This is a fabulous recipe. I seasoned the turkey more that what was called for added more garlic, etc. I also seasoned the red sauce more than it called for. I've made it twice. Neither time, I didn't have the riccata [sp] cheese. I used goat cheese, It was fabulous. then I made it with Monterey Jack cheese... again it was fabulous. Also, the 2nd time around, I layered the recipe sort like lasagna. Squash on the bottom on the side, cheese, meat sauce, then squash, cheese, meat - cheese topper, then into the oven. It was super!
I have made this dish several times this fall and absolutely LOVE it! The first time I used about 3/4 pound ground turkey sausage and the second time I used 1/2 pound ground bison. I found that using a medium spaghetti squash was too much, so I bought the smallest one I could find and it was still too much - I just put the leftovers in a container for later. After making the first time, I decided to drain the tomatoes because it was too runny and the pie plate became overfull. This recipes makes a huge amount! My DH and DS both love it!
This tasted good. I had to bake it for almost an hour though. Flavor was good and I used 2egg whites instead of a full egg. I like this because it is very filling for being so low-cal! Thanks!