New Castle News

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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

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