I absolutely LOVE carbs and really can’t imagine life without them, but sometimes I do try to cutback on them a bit. Pasta is a constant staple in my life, and when I’m trying to cutback on carbs but still have a pasta craving, spaghetti squash “pasta” has become a go-to favorite of mine. I honestly didn’t think that I’d like it and thought that there was no way I’d be satisfied by it, but I couldn’t have been more wrong. Not only is it totally delish and filling, but it’s also a great way to get some more veggies into your diet. I add more veggies than usual to this turkey bolognese sauce for an added veggie boost, and I’ll use the leftovers with things other than the spaghetti squash – for example, I’ll shove some into a roll, top it with some fresh mozzarella cheese and heat it up for a great sandwich for lunch the next day.
- 1 Spaghetti Squash
- 3 tbsp. extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and finely chopped (you can just use 1 if you don’t want so many veggies)
- 2 stalks celery, finely chopped (you can just use 1 if you don’t want so many veggies)
- 1 pound ground turkey meat
- 3-4 cups of your favorite pasta sauce
- salt & pepper to taste
- italian seasoning to taste (optional)
Pre-heat oven to 375 degrees. With a small knife or fork, pierce the squash all over. Place squash on a foil-covered baking sheet and roast for 30 minutes, then flip it to the other side and continue roasting until the squash is tender when pierced with a knife or fork (about another 30-45 minutes depending on the size of the squash). Remove from the oven and let it cool down. When cool enough to handle, cut it in half, scoop out and discard the seeds, and scrape the flesh with a fork into long thin strands, and voila…there’s your pasta!
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and sauté until they are translucent, about 5 minutes or so. Add the carrots and celery and sauté until the veggies get tender, about another 5 minutes or so. Add the turkey meat and sauté for 2-3 minutes, breaking up the meat as you stir. Add the marinara sauce – I end up using almost an entire jar but if you like a thicker sauce, add about 3 cups, if you like more liquid, add 4 cups or the whole jar, up to you! Lower the heat to medium-low heat and simmer gently for 15 minutes, stirring occasionally. Season sauce with salt and pepper to taste, and if you want an extra kick of seasoning, add a pinch of italian seasoning as well.
Assemble your spaghetti squash “pasta” on a plate, top with sauce and parmesan cheese and ENJOY!!