Turkey Ragu over Spaghetti Squash
Servings: 6 servings
Calories: 213kcal
Ingredients
- 1 lb 93% lean ground turkey
- 1 zucchini diced
- 1 red bell pepper diced
- 2 tbsp garlic powder
- 15 oz crushed tomatoes
- 2 tsp Italian seasoning
- 1/2 salt
- 1/4 tsp pepper
- 1 spaghetti squash
- 1 tsp olive oil
Instructions
Roast Spaghetti Squash
- Preheat the oven to 400 F.
- Cut squash in half lenght wise, scoop out seeds.
- Drizzle cut sides lightly with olive oil. Sprinkle with salt and pepper. Place cut side down on baking sheet.
- Roast 30 minutes. *Prep Ragu during this time. When squash is finished, let cool slighly then use a fork to shred into "spaghetti strands."
Turkey Ragu
- In a large skillet, cook ground turkey (or beef) over medium heat until browned. Drain if needed.
- Add garlic powder, zucchini, and bell pepper. Saute until tender, about 6 minutes.
- Stir in crushed tomatoes, Italian seasoning. Reduce heat to low and simmer until squash is ready. Serve over top of spaghetti squash strands.
Notes
4 ounces is the total weight of ragu plus the squash. This is about 1/4 cup spaghetti squash and 1/3 cup turkey mixture.
Nutrition
Serving: 4oz | Calories: 213kcal | Carbohydrates: 15g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 178mg | Potassium: 711mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1099IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 3mg