Spaghetti squash with turkey ragu
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Thanks to turkey breast mince, savoury veggies, diced tomatoes, and spaghetti squash, this hearty, filling dinner is a fabulous option when you don't want to use any Points. We love the sauce over spaghetti squash, but you could also use spiralised zucchini. Garnish with a sprinkle of grated Parmesan if desired.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Turkey breast mince, raw
450 g
Onion
1 medium, chopped
Peppers, all types
1 medium, yellow or red pepper, chopped
Oregano, Dried
1 teaspoon(s), level
Chilli flakes
1 pinch
Garlic
6 clove(s), grated
Tinned Tomatoes
1 can(s), large
Butternut Squash
2 whole, small, spiralised, cooked
Instructions
1
Coat a large straight-sided sauté pan with cooking spray and heat over a medium-high heat. Add the turkey to the pan and sprinkle with ½ tsp salt; cook for 5-6 minutes until lightly browned and cooked through, stirring frequently to crumble. Remove the turkey from the pan.
2
Off the heat, mist the pan again with cooking spray. Heat over a medium heat. Add the onion, pepper, oregano, chilli flakes and the garlic, season with salt and pepper. Cook for 6-7 minutes until the vegetables are tender. Stir in the tomatoes; reduce the heat to a medium-low and cook for 10-12 minutes until slightly thickened.
3
Using a hand blender, puree the sauce in the pan to your desired consistency. Stir in the turkey and cook for 1 minute until heated through. Serve the sauce over the spaghetti squash.
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