Spaghetti squash with turkey meat sauce
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Thanks to ground turkey breast, savory 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 spiralized zucchini. Garnish with a sprinkle of grated Parmesan if desired.
Ingredients
Cooking spray
4 spray(s)
Uncooked 99% fat-free ground turkey breast
1 pound(s)
Kosher salt
1 tsp
Uncooked onion(s)
1 cup(s), chopped
Yellow bell pepper(s)
1 cup(s), chopped
Dried oregano
1 tsp
Crushed red pepper flakes
0.5 tsp
Garlic
6 medium clove(s)
Canned diced tomatoes
29 oz
Cooked spaghetti squash
5 cup(s)
Instructions
1
Coat a large straight-sided sauté pan with cooking spray and heat over medium-high. Add the turkey to the pan and sprinkle with ½ tsp salt; cook until lightly browned and cooked through, stirring frequently to crumble, 5 to 6 minutes. Remove the turkey from the pan.
2
Off the heat, recoat the same pan with cooking spray. Heat the pan over medium. Add the onion, bell pepper, oregano, pepper flakes, garlic, and remaining ½ tsp salt; cook until the vegetables are tender, stirring occasionally, 6 to 7 minutes. Stir in the tomatoes; reduce the heat to medium-low and cook until slightly thickened, 10 to 12 minutes.
3
Using an immersion blender, puree the sauce in the pan to your desired consistency. Stir in the turkey and cook until heated through, about 1 minute. Serve the sauce over the spaghetti squash.
4
Serving size: 1 ¼ cups spaghetti squash and 1 ¼ cups meat sauce
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