February 8, 2013

Spaghetti Squash with Homemade Sauce


Spaghetti squash with homemade spaghetti sauce

1 spaghetti squash (2-3#)
2 cans Muir Glen tomato sauce
1 can diced tomatoes (check ingredients and make sure there are no added fats / oils)
1 package ground turkey or beef
Onion (diced)
1-2 tbsp Italian seasoning
salt & pepper to taste

  1. Mix tomato sauce, diced tomatoes, onion, and Italian seasoning in medium to large bowl.
  2. Poke spaghetti squash with a fork all over. Place on plate in microwave for 10-12 minutes (depending on how many pounds).
  3. While spaghetti squash is cooking in microwave, brown ground meat on the stove (once browned, I drained any extra liquid / fat, but you can leave it if you like).
  4. Once the spaghetti squash timer dings, take it out of the microwave and cut it in half. Scoop out the “guts” (seeds…just like a pumpkin) and place back in microwave for 4-5 minutes IF it’s not a dark, liquid-y yellow color (ie: if it’s still whitish/yellow).
  5. Add the sauce mixture to the browned meat. Leave on low while the spaghetti squash cools.
  6. Take the spaghetti squash out of the microwave and scrape down the sides. The product looks like spaghetti noodles.

Serve with sauce over top!

*Depending on the size of the spaghetti squash, Mike & I can eat all that it makes in one sitting. If it’s 3#s or more, we have enough leftover for one of us to eat it for lunch the next day. 

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