Spaghetti Squash

I don’t often tell my clients with weight loss goals to eat pasta, it tips the balance of carbohydrates, protein and fats way off.  You won’t like what it does to the scale the next day either.  This is a recipe that replaces spaghetti with spaghetti squash, a vegetable and good source of carbohydrates.  It takes up the taste of the sauce, so you won’t even know the difference!

Cut a spaghetti squash in half, length wise.  Place on a baking tray and bake in the oven on 350 for 45 minutes.  If it’s a smaller squash, you may only need 30 minutes. While that is baking, brown 2 lbs of ground turkey breast, adding Italian seasoning to taste. Once the turkey is fully cooked, add 2 cans of pasta sauce.  You can find sauce that has no added sugar or HFCS (high fructose corn syrup); I use the Full Circle brand at Schnuck’s in the St. Louis area. When the spaghetti squash is done baking, remove it from the oven and use a fork to pull it apart. The strands look just like spaghetti.  If you want softer spaghetti, you can sauté the squash in a pan to soften it up, otherwise it will be a little al dente.

Shopping List:

–          2 lbs of ground turkey breast

–          Italian Seasoning

–          2 Jars of Pasta Sauce

–          1 Large Spaghetti Squash

Add a green veggie or salad and you have a complete meal.

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