Spaghetti Squash Spaghetti:
4 cups spaghetti squash, cooked
8 oz turkey tenderloins (I use Plainville brand)
8 oz mushrooms
1 lg (31oz) can of chopped tomato
1/2 chopped sweet onion
1 Tbsp Italian seasonings or oregano
1 Tbsp garlic
1/2 tsp black pepper
1/2 tsp turmeric (because it is so good for your heart!)
1 tsp basil
4 Tbsp finely grated parmesan cheese
Cook spaghetti squash in the oven on 350º on a cookie sheet for one hour OR chop it in half and cook it upside down in a microwave safe bowl with a cup of water in it for ten – fifteen minutes on high. Once it is finished cooking, gently scoop out the seed with a fork and discard. Then use a fork to gently scrape the spaghetti squash so it comes out in long noodle-like form. You can make this the day before and store it in an airtight container in the refrigerator.
While squash is cooking, chop turkey into small pieces and cook in a sauce pan over low heat sprayed with olive oil and add 1/2 cup water. Add chopped onions and mushrooms. Cook until nearly all water is gone then add the can of tomatoes and spices. These are the spices I use, you can add or delete what you want. Cook on medium heat until desired consistency, I cook about 10 minutes so the flavors are all mixed well.
Put spaghetti squash on a plate,
Top with spaghetti sauce
Top with grate parmesan cheese.
Makes 2 servings
Macros are: Calories 340 | 6g Fat | 37g Carbs | 39g Protein | 8g Fiber |
Disclaimer alert! The spaghetti squash does not taste like spaghetti the pasta. In fact, the squash is rather tasteless by itself; however, when you add the spices, meat, and sauce takes on the flavor of the sauce for a very low carb, high protein meal. You can substitute other types of low carb noodles if you do not like squash. This is a delicious meal that is good for either type 1 or type 2 diabetics.