Spaghetti Squash Italian Bake
As an Italian I like to think that pasta is everyone’s favorite comfort food. Just because you are reinventing your eating habits by eating low-carb, that doesn’t mean you have to sacrifice your favorite go-to spaghetti meal.
Yield: 4 people
Calories: 138kcal
Equipment
- Microwave
Materials
- 1 medium spaghetti squash
- 1 lb ground turkey
- 2 garlic cloves minced
- 1 large onion diced
- 1 bell pepper chopped
- 1 large can dice tomatoes
- salt and pepper
- 1 tsp oregano thyme, basil each
- 1 cup reduced-fat cheese Italian
Instructions
- Pierce the squash in several places and microwave until tender
- Allow cool while you cook the meat and veggie mixture.
- Brown meat with garlic, onion, salt and pepper, and bell pepper.
- Drain and add Italian spice and tomatoes.
- Cut the squash in half and scrape out the seeds and discard them.
- Use fork to scrape squash into strands and mix gently with sauce mix.
- Spray large casserole dish with cooking spray.
- Transfer mixture to a large casserole dish
- Top and cover with cheese
- Bake uncovered for 25 minutes at 350 degrees.
- Top with fresh basil, if desired
Video
Nutrition
Serving: 1cup | Calories: 138kcal | Carbohydrates: 12g | Protein: 13.8g | Fat: 4.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.1g | Cholesterol: 33.3mg | Sodium: 222mg | Potassium: 230mg | Fiber: 1.9g | Sugar: 4.5g | Vitamin A: 1313IU | Vitamin C: 40.5mg | Calcium: 847mg | Iron: 8.9mg