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October 25, 2013

Recipe: Spaghetti squash with ground turkey and tomato sauce

(Continued)

Stir in the tomatoes and their juices, the wine and garlic; cover and cook for 10 minutes to create a chunky sauce, breaking up the tomatoes as they cook.

Heat the remaining tablespoon of oil in a separate medium skillet over medium heat. Once the oil shimmers, add the meat. Season with the remaining salt and pepper. Cook for 15 minutes, using a wooden spoon to break up clumps. The meat should be completely browned. Stir into the sauce until well incorporated and heated through.

Scoop out the squash seeds; discard or reserve for another use. Use a fork (or two) to shred the squash flesh, dragging the fork through lengthwise. Transfer the resulting strands to a mixing bowl or serving platter. Discard the empty skins.

Spoon the sauce over the squash and toss to incorporate, or spoon evenly over the squash. Garnish with a sprinkling of the cheese, if desired. Serve right away.

NUTRITION Per serving: 300 calories, 17 g protein, 18 g carbohydrates, 13 g fat, 3 g saturated fat, 55 mg cholesterol, 180 mg sodium, 4 g dietary fiber, 7 g sugar

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Should the date for The World's Largest Garage Sale be changed from the third weekend in July to sometime in October to take advantage of cooler weather like we had this past weekend?

No. It's better in the summer cause kids are out of school.
Yes. More shoppers would come during nice fall weather.
Either time is fine.

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