Baked spaghetti squash
7
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Believe it or not, there's absolutely no need for noodles in this savoury, delicious entrée. Squash is more than ready to step in and put a new spin on one of mom’s tried-and-true classics, and you'll barely be able to taste the difference. It takes about a half an hour to make and requires fewer than 10 ingredients thanks to using store-bought pasta sauce. The squash is also softened in the microwave before baking the "spaghetti" strands for extra ease in preparation and minimal cleanup. With the melty goodness of shredded part-skim mozzarella cheese to tie everything together, you'll find that this recipe is a total crowd-pleaser.
Ingredients
Spaghetti squash
3 pound(s)
Shredded part-skim mozzarella cheese
1 cup(s)
Olive oil
1 tbsp(s), extra virgin
Garlic
4 clove(s), small, chopped
Cooked 99% fat-free ground turkey breast
16 oz
Bottled pasta sauce
16 oz
Dried oregano
½ tsp(s)
Dried basil
½ tsp(s)
Instructions
1
Preheat oven to 400 degrees.
2
Cut squash in half lengthwise and remove seeds. Put halves in microwave safe dish flesh side down with water 1/4 inch of the way up and microwave on high for 10-12 minutes or until tender and the squash can easily be scooped out with a fork.
3
While squash is in microwave, sauté garlic in olive oil until aromatic, then add turkey and brown. Add pasta sauce and heat through.
4
Toss "spaghetti" strands into turkey sauce mixture and transfer to an oven safe casserole dish.
5
Top with cheese and sprinkle with dried herbs. Bake in the oven for 8-10 minutes until cheese is melted and bubbly.
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