Spaghetti Squash Supreme

Serve this supreme spaghetti squash and turkey meal in the shell or on a plate. Either way, enjoy it with mushrooms, tomato sauce, and a fresh salad on the side.

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Yield2 Servings
  • Ingredients
  • Nutrition
  • 3 cups Cooked spaghetti squash - 3 pound squash
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 6 oz Ground turkey breast
  • 1 cup Fresh chopped mushrooms
  • 2 cups Tomato sauce - garlic spaghetti sauce (look for one with a low sugar count)
  • 2 cloves Fresh garlic - pressed
  • Salt and pepper - (to taste)
  • 3 tbsps Mozzarella cheese, shredded, part skim milk >measurable shredded
  • Parsley - or cilantro (if desired)
  • Salad:
  • 4 cups Baby spinach - Fresh Express Italian Salad blend
  • 3 cups Olivias Organics herb salad - (or substitute 7 cups of mixed green if desire)
  • 3 tbsps Fat-Free Piquant Dressing
  • 10 Black olives
  • 6 Pepperoncini peppers
Calories 342
Total Fat 10g
Carbohydrates 39g
Fiber 11g
Protein 33g

Instructions

  1. Cut the squash in half. Scoop out the seeds and place split side down in baking dish. Cook for 35-40 minutes at 350°F in preheated oven.
  2. While the squash is baking, prepare ground turkey in skillet.
  3. Then add mushrooms, spaghetti sauce, and garlic. Cook until thickened.
  4. Turn the squash over, sprinkle lightly with salt and pepper to taste.
  5. Sprinkle lightly with mozzarella cheese.
  6. If desired turn on the broiler to lightly brown the surface.
  7. Can be served in the shell or easily scooped and arranged nicely on a plate.
  8. Sprinkle with Cilantro or parsley for color and flavor.
  9. Serve with salad blend and Fat-Free Piquant Dressing, a few sliced black olives and pepperoncinis.

Note:

The squash will break apart like angel hair pasta.

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