A gluten free and low carb way to enjoy "pasta".
In this recipe you will have already roasted spaghetti squash:
First take your squash and slice it in half, lengthwise. When you open it up you will find a a mess of stringy flesh and seeds, simply scoop that stuff out. Lightly drizzle from olive oil over the squash and season. Place flesh side down onto a baking tray and roast at 400 degrees for about an hour. As it’s roasting, prep your sauce (recipe below).
Roasted spaghetti squash, halved (already cooked)
1 package ground turkey (I had a half pound)
1 small onion
2 cloves garlic
1/4-1/2 bell pepper (green would be ideal)
1 can tomato sauce
1 can tomato paste
2 tsps chili powder
1 tsp cumin
1/4 cup red wine (I used a cabernet merlot)
1 tsp red pepper flakes
5-6 basil leaves
Sea salt to taste
1 tbsp oregano
Optional, but recommended
Italian Blend Cheese
In a large skillet or pot over medium heat, scramble fry the turkey until almost done. Season with 1 tsp of the chili powder.
Add onion and bell pepper until onion is translucent. Add garlic cook until fragrant.
Add your sauce, paste and spices. I noticed at this point the sauce was too thick and didn't look right so I added some red wine. I didn't measure it out (whoops) but it looked to be about 1/4 cup.
Simmer on low until spaghetti squash is cooked (about an hour). The longer is simmers, the better the sauce.
Once the sauce is cooking to your liking and the squash is out of the oven, scoop the sauce onto the squash. It will fill the crater that you have made from scooping the seeds out. Pile it high.
Bake at 400 for 20 minutes.
Add cheeses and bake for another 10 - 15 minutes, or until cheese is golden brown.
Let cool and enjoy.
Personally, I added 2 tbsps of shaved Parmesan and 1/3 cup of part skim Italian blend cheese and it came to 429 calories and was incredibly filling.