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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This squash and tomato sauce recipe could be served in a bowl similar to pasta. Preparation time is 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association Ingredients:
1 pound spaghetti squash, halved and seeded small |
1 tablespoon olive oil |
1/2 cup minced onion |
3 cloves garlic, minced |
2 green onions, minced |
12 ounces turkey |
2 cups tomatoes |
2 tablespoons red wine |
2 teaspoons capers |
2 teaspoons minced fresh oregano |
2 teaspoons crushed red pepper flakes |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
3. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.
4. Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.
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