|Saturated fat||1.8 g|
This healthy twist on a pasta Bolognese is simple to whip up and will be a big hit with kids and adults alike
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1 (about 3 lbs)
1 tsp plus 1 Tbsp, divided
1 can (15 oz)
- Heat oven to 400°F.
- Brush spaghetti squash flesh with 1 tsp of oil. Place cut side down on rimmed baking sheet and bake until tender enough to pierce with fork, about 45 minutes.
- While squash bakes, make sauce: Add remaining 1 Tbsp of olive oil to large pot over medium heat. Add turkey and onion and cook, breaking up the meat as you go, until onion is tender and turkey is no longer tender, about 8 minutes. Add garlic and oregano and cook 1 minute. Add tomato sauce, diced tomatoes with their liquid, and tomato paste. Stir well until combined. Lower heat to medium-low and simmer the sauce until flavors have blended, 15 to 20 minutes.
- Use two forks to scrape the strands out of shells. Add strands to sauce, tossing to coat. Season to taste with salt and black pepper.
- Ladle into 4 serving bowls. Sprinkle each with 1/2 Tbsp Parmesan, and garnish with red pepper flakes, fresh basil, if desired.