Spicy Spaghetti Squash

This squash and tomato sauce recipe could be served in a bowl similar to pasta. Preparation time is 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

• Calories: 154 Calories

Ingredients

• ½ cup minced onion
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons crushed red pepper flakes
• 2 green onions, minced
• 2 teaspoons capers
• 2 tablespoons red wine
• 2 teaspoons minced fresh oregano
• 2 cups crushed tomatoes
• 1 small spaghetti squash, halved and seeded
• 12 ounces ground white meat turkey

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.

Step 3

Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.

Step 4

Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.