I love spaghetti. Specifically, I love the spaghetti that my mom makes. It’s always been one of my favorite meals, but my husband…he’s not a big fan of spaghetti, so I only make it for lunch during the week and I can’t make a big pot of my favorite sauce or it won’t get eaten. This lightened up spaghetti is easy to make and not too heavy, which is always a good thing for lunch, in my opinion.
How I Lighten Up My Spaghetti
I’m a new fan of spaghetti squash, too. I’ve seen it around a lot in the last few years, but only just got up the courage to try it out. The first time I tried it, I didn’t cook it long enough and the texture was a little odd. But cook it a bit longer and it makes a great substitute for noodles, and it’s filling, too. My spaghetti sauce is simple, just crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper, and ground turkey. You don’t have to include the turkey, but I always seem to need the extra protein to get through the day.
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Lightened Up Spaghetti
Ingredients
- One Spaghetti Squash
- 1/2 lb Ground Turkey
- 1- 28 oz. Can Crushed Tomatoes
- 1 tsp Italian Seasoning
- 1 tsp Crushed Red Pepper
- 1/2 tsp Garlic Powder
- Salt & Pepper
Instructions
- Preheat the oven to 350.
- Cut your spaghetti squash in half, length-wise, and scrape out the seeds. (Be careful, they're really hard to cut!) Place the halves skin-down on a baking sheet, sprinkle with salt & pepper, and roast in the oven for an hour to an hour and a half (until the skin gives easily.
- Brown and drain your turkey, set aside.
- In a saucepan, mix together crushed tomatoes, Italian seasoning, red pepper, and garlic powder. Cook over medium heat until warm. Stir in turkey.
- When the spaghetti squash is done, scrape out the flesh of the squash (it'll look like noodles!)
- Serve hot, with a big spoonful of meat sauce and a sprinkle of parmesan cheese.
