Low Carb-Spaghetti Squash Turkey Spaghetti

This is a super healthy and fun twist on the normal spaghetti and would be fun to try if your household is eating low carb! I made my tomato sauce in the food processer but you can totally just use canned to make dinner a little snappier!

 

 

 

 

Shopping List:

** if your going to make sauce homeade

 

one medium sized spaghetti squash

about 12 tomatoes*

one bunch basil**

garlic

one package of spinach

kosher salt

pepper

oregano

Italian spice

one package of ground turkey( I use 85-15)

one zuchinni

one yellow squash

one medium onion

 

 

Procedure:

 

*If you are going to make the sauce homemade you will need a food processer, about 12 medium sized tomatoes, fresh basil, three cloves of garlic, kosher salt, olive oil, half of the onion, and pepper. Basically chop everything up into 1 inch pieces and pulse until the consistency is what you want. Add olive oil to your sauce to make it creamy and not so watery.-I also added half a jar of tomato basil canned sauce to thicken it up just a little.

 

Take your spaghetti squash and cut it in half. Then scrape the middle out with all the seeds and discard. Once it is clear of the (goop) splash some olive oil salt and pepper in side and place FLESH SIDE DOWN on a baking sheet. Pop it in the oven at 400 degrees for about 40 minutes.

 

THEN-

 

Chop the other half of the onion into small pieces, throw some olive oil in the skillet and start to brown the onion. To the onion add the turkey and let it brown. When it looks browned add your squash, zucchini, and spinach and cook until soft/wilted. Turn the heat down low and add your sauce to the mixture.  allow the sauce to heat with the meat/veggie mixture. Then add your spices-salt/pepper/oregano/fresh basil/Italian seasoning. allow the spices to marry together-about 7 mins.

 

NEXT-

 

Take the spaghetti squash out of the oven and scrape ( you will see spaghetti flesh coming off of the squash) into a bowl or plate. Top with the meat sauce....add your favorite pecorino and enjoy!!!!!

 

 

summer spagett!

I always think of pastas as more of a winter type meal since they are usually warm and steamy and filled with heavy sauces or creams and delicious heavy meats..however I came up with a few pasta recipes that are not only light and easy to eat during the hot summer months but they are healthy and low calorie:) I am a huge lover of olive oil...so instead of making a heavy cream sauce or red sauce I simply tossed my angel hair noodles with olive oil salt and pepper and it was AMAZING. Here are the items you will need for this fabulous dish.

 

Shopping List:

 

 

one package of Barilla angel hair pasta (whole wheat)

One medium sized eggplant-peeled and chopped into small bits

one large squash-chopped into bite size peices

one large zuchinni-chopped into bite sized peices

three cloves of fresh garlic-minced

one half of a medium sized yellow onion-chopped

fresh basil

fresh tomato sliced

olive oil

salt/pepper

Pecorino or Romano cheese -grated

 

 

 

Procedure:

 

In a large skillet start by browning the garlic and onion in a little olive oil and butter,

when it starts to give off that beautiful aroma then add the other chopped veggies. Add a little more olive oil and stir and fold in some salt and pepper until they are nice and browned and soft. While your veggies are browning stick your  noodles in boiling water with some salt and pepper and cook until soft. Once the noodles are soft add the desired amount to a bowl stick some veggies on top and garnish with a sliced tomato and basil..add your pecorino and WALA!!!! SO EASY and super healthy:) I had happy tummies in my house that night.