Twice baked spaghetti squash with lean turkey, roasted gaaahlic sauce and low fat mozzarella. Hub says it’s better than pasta! I agree!
Ingredients:
1 spaghetti squash (cut in half)
1 spaghetti squash (cut in half)
4 oz lean ground turkey meat
preferred seasonings to taste (I used Cavender’s All Purpose Greek seasoning)
preferred seasonings to taste (I used Cavender’s All Purpose Greek seasoning)
1 cup Emeril’s All Natural Roasted Gaaahlic Sauce (you can find it in the store or make it from scratch)
1 cup low fat mozzarella cheese
1 cup low fat mozzarella cheese
fresh basil
Directions:
-Cut a spaghetti squash in half. Scoop out seeds and place face down in a deep dish pan with 2 inches of water. Bake in oven for 30 minutes at 350F.
-Remove squash from oven, drain water and use a fork to scrape out the spaghetti strands. Place the strands in a bowl and set aside. Keep the squash shells.
-Cook turkey with preferred seasonings and then mix with spaghetti squash “noodles”
-Repack the spaghetti squash shells with the “noodle” and turkey mixture making sure that each shell is evenly packed
-Repack the spaghetti squash shells with the “noodle” and turkey mixture making sure that each shell is evenly packed
-Top each squash half with 1/2 cup of roasted gaaaahlic tomato sauce, and 1/2 cup low fat mozzarella cheese and fresh basil
-Place back in the cooking pan and bake for 15 minutes or until cheese has melted.
