Meaty Tomato Sauce over Spaghetti Squash (10.02.14)

Posted at 11:04 AM, Oct 02, 2014
and last updated 2014-10-03 13:57:10-04
  • 3 tablespoons olive oil, divided
  • 1 spaghetti squash, cut in half, seeds removed
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, finely chopped
  • 3/4 lb. ground chicken on turkey
  • 28-ounce can crushed tomatoes, no salt added
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup grated Parmesan (1 ounce)
  • No Salt Seasoning and pepper, to taste

Preheat oven to 350 degrees.

Drizzle 2 tablespoons oil over the interior of each half of the squash. Place on a baking sheet. Bake for 1 hour. Let cool for 5 minutes. Using a fork, remove the spaghetti squash and place in a bowl. Cover; set aside.

Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the onion, carrots, and garlic and cook, stirring occasionally, until soft, 8 to 10 minutes. Increase heat to medium-high. Add the chicken or turkey, no salt seasoning and pepper and cook, breaking up the meat with a spoon, until no longer pink; about 4 to 5 minutes. Add the tomatoes, oregano, basil, no salt seasoning and pepper. Simmer, stirring occasionally, until sauce slightly thickens, about 5 minutes.

Serve the meaty sauce over the spaghetti squash. Top with parsley and cheese.

Sponsor: Intermountain Medical Center Heart Institute