The Clinton Herald, Clinton, Iowa

Community News Network

October 25, 2013

Recipe: Spaghetti squash with ground turkey and tomato sauce

(Continued)

Stir in the tomatoes and their juices, the wine and garlic; cover and cook for 10 minutes to create a chunky sauce, breaking up the tomatoes as they cook.

Heat the remaining tablespoon of oil in a separate medium skillet over medium heat. Once the oil shimmers, add the meat. Season with the remaining salt and pepper. Cook for 15 minutes, using a wooden spoon to break up clumps. The meat should be completely browned. Stir into the sauce until well incorporated and heated through.

Scoop out the squash seeds; discard or reserve for another use. Use a fork (or two) to shred the squash flesh, dragging the fork through lengthwise. Transfer the resulting strands to a mixing bowl or serving platter. Discard the empty skins.

Spoon the sauce over the squash and toss to incorporate, or spoon evenly over the squash. Garnish with a sprinkling of the cheese, if desired. Serve right away.

NUTRITION Per serving: 300 calories, 17 g protein, 18 g carbohydrates, 13 g fat, 3 g saturated fat, 55 mg cholesterol, 180 mg sodium, 4 g dietary fiber, 7 g sugar

Text Only
Community News Network
Front page
Clinton Herald Photos


Browse, buy and submit pictures with our photo site.

Poll

What are your plans for the weekend?

Enjoying the outdoors
Staying in out of the heat
Traveling
Other
     View Results
AP Video
Olympics 2014
Featured Comment
Featured Ads
Blue Zones Project
Parade
Magazine

Click HERE to read all your Parade favorites including Hollywood Wire, Celebrity interviews and photo galleries, Food recipes and cooking tips, Games and lots more.