09March

Turkey-Zucchini Meat Sauce over Spaghetti Squash

Turkey-Zucchini Meat Sauce over Spaghetti Squash

I know that my past few recipes have included ground turkey, but it's hard not to. Spring and summer are coming so I thought its the perfect time to share some recipes that have healthier choices. If you love red meat but want to cut back, ground turkey is the perfect substitute.

I love this recipe because I LOVE PASTA and MEAT SAUCE! But when I am trying to cut down on my carbs I want it event more. So here's how I crush my craving with out crushing my diet! To be honest 'm not a huge spaghetti squash fan, I would never eat it plain. So I love to load my squash up with this meat sauce! My meat sauce recipe ends up always having leftovers which is okay because you can easily turn it into to some turkey chili!

What You Need

  • Spaghetti Squash
  • 1 lb ground Turkey
  • 1 Onion
  • 2-3 Zucchini
  • 2 Celery Stalks
  • 1 cup Carrots
  • 3 Garlic Cloves
  • 2 Tbsp Red Wine Vinegar
  • 2 28oz cans of Crushed Tomatoes
  • 1 28oc can Diced Tomatoes
  • 3 Tbsp (divided) Olive Oil
  • 1 tsp (divided) Garlic Powder
  • 1 tsp (divided) Onion Powder
  • 2 fresh basil or 1 tsp of dried basil

The squash takes about an hour to cook so we are going to start with that, then start working on our meat sauce. I like to cook my squash whole instead of cutting in half. I feel that it comes out the same, but it is a lot easier to cut into after cooking.

So heat your oven to 375F and place your squash in a baking pan or a cookie sheet.  Pierce your squash all over with a fork.

Now while your squash is baking for an hour, we will start working on our meat sauce. Start by chopping your veggies (zucchini, onion, celery, garlic, carrots). For the zucchini I used 2 green and 1 yellow but it is up to you on what you prefer to use. 

Add your chopped veggies to a food processor. I do this because I enjoy my sauce not to have chunky veggies. But if you do not have a food processor or do prefer your veggies to be more chunky, chop to your preference!

Next we want to heat up a frying pan with olive to medium-high heat. Fully cook your ground turkey that has been seasoned with 1/2 tsp of garlic powder and 1/2 tsp of onion powder.

While your ground turkey is cooking. Start sauteing your veggies in a large pot with olive oil on medium-high heat. Stirring both the veggies and meat occasionally. Once your veggies have soften add your red wine vinegar then turn down heat to medium-low while waiting for the turkey to be done.

Once your turkey is fully cooked, add to your veggies. Add your cans of diced and crushed tomatoes. Add basil, rest of garlic and onion powder, olive oil, and salt and pepper to taste. Mixing ingredients evenly together. Cover with lid and stir occasionally while waiting for your spaghetti squash to finish baking. The longer the sauce cooks the more flavorful it gets!

Once your squash is ready let it cool until you are able to handle it.

Slice the squash in half long ways and discard the seeds. Then with a fork shred the squash.

Serve your squash with meat sauce and enjoy!

 

Turkey-Zucchini Meat Sauce over Spaghetti Squash

Serving 6-8, 31 Calories in 1c Squash & 130 Calories in 1/2 c Sauce

Time 1h 5m/em>

Ingredients

  • Spaghetti Squash
  • 1 lb ground Turkey
  • 1 Onion
  • 2-3 Zucchini
  • 2 Celery Stalks
  • 1 cup Carrots
  • 3 Garlic Cloves
  • 2 Tbsp Red Wine Vinegar
  • 2 28oz cans of Crushed Tomatoes
  • 1 28oc can Diced Tomatoes
  • 3 Tbsp (divided) Olive Oil
  • 1 tsp (divided) Garlic Powder
  • 1 tsp (divided) Onion Powder
  • 2 fresh basil or 1 tsp of dried basil

 

Spaghetti Squash

  • Heat oven to 375F
  • Place Spaghetti Squash on Cookie Sheet or Baking Pan. Pierce all over with a fork.
  • Place Squash in oven for 1 hour
  • While Squash is cooking follow Meat Sauce directions
  • After an hour of baking, take out of oven and let cool for a couple of minutes until you are able to handle. With a Sharp knife slice Squash in half long ways. Discard the seeds.
  • Once cleaned out, take a fork and shred the inside of your squash.

Turkey-Zuchini Meat Sauce

  • Chop up and add to food processor your Onion, Zucchini, Celery Stalks, Carrots, and Garlic. (If you do not have a food processor or prefer sauce to have your vegetables chunky, chop as preferred)
  • Heat up to medium-high with olive oil, a frying pan and a large sauce pan/stock pot.
    • In pot, heat olive oil and add chopped veggies. Sauté veggies stirring occasionally. Add red wine vinegar. Once veggies looked soften turn down to heat to low-medium heat while waiting for turkey. Add more olive oil if needed
    • In pan, heat olive oil and brown your ground turkey with a ½ tsp of garlic powder and ½ tsp of onion powder. Once turkey is fully cooked add to pot.
  • Mixed the ground turkey and veggies in the pot, add your can of diced tomatoes and crushed tomatoes. Add basil, garlic powder, onion powder, olive oil, and salt and pepper to taste. Mix everything evenly together.
  • Cover with lid and stir occasionally. Let it cook until your squash is ready. The longer it cooks the more flavorful it gets!

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