Friday, March 22, 2013

Spaghetti Squash with Turkey Ragu

I was craving spaghetti with meat sauce since the rugrat hates all thing tomato sauce based. I decided to give him some leftovers so momma could have her craving. Its weigh in time for my husbands job soon, so lightened up healthier foods have been a bigger priority lately. So I decided to tweak around with it. :)

Spaghetti Squash with Turkey Ragu 


2 small-medium spaghetti squashes, cut in half and deseeded.

1 28oz can crushed tomatoes
3 cloves garlic
2-3 roasted red bell peppers (from a jar)
4 basil leaves (or 1 tsp dried)
1 handful parsley (or 2 tsp dried)
1 tsp dried oregano
pinch of red pepper flake

1 can diced tomatoes, drained

1 lb ground turkey
1 onion, diced

Preheat oven to 375

Place squash face down with a 1/4 cup water on a baking sheet

Bake for about 45 minutes, until fork tender. Might need to go 10-15 minutes more. Let cool

Meanwhile, place crushed tomatoes, garlic, bell peppers, and herbs in a pot and bring to a simmer. Simmer 30 minutes.

Blend up sauce in a blender, food processor, or most easily with a stick blender. Add diced tomatoes and bring back to a simmer.

Meanwhile, heat a skillet to medium. Add a splash of oil and the onions. Cook a few minutes. Add the turkey and break up and cook until done. Drain and add to sauce. Combine well and simmer.

Once squash is cool enough, use a fork to shred and scoop out the flesh.

Dish up squash and top with sauce. Add parmesan cheese if desired. :)

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