Spaghetti Squash with Turkey Pomadora Sauce

Spaghetti squash is a favorite of mine! Forget the pasta. Yep- just forget it! This is by far a tastier, lighter, and healthier option. One cup has just 50 calories and 10g of good-for-you carbs compared to about 175 calories in whole wheat pasta and 220 calories in white spaghetti. 

Spaghetti squash is SIMPLE to make. Cut in half, scoop out inside (roast seeds later!), place flesh side down on a foil-line cookie sheet, and bake at 400 for about 30 minutes or until soft when squeezed. Allow to cool for about 10 minutes and scrap the flesh with a fork. It comes out easily and beautifully!

Today, I simply sauteed onion and garlic, browned up lean ground turkey, and added them to a jar of all-natural spaghetti sauce. (Meatballs are delicious too, of course! I also added some fresh basil and oregano and sweet potato baby food so as to add extra nutrients for my family. A warm, simple, and super antioxidant-rich dinner for all! Serve in the hollowed-out squash for a fancy finish.

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  1. Garlicky Spaghetti Squash Florentine – My Thanksgiving Contribution | Whole to the Core Blog
  2. Spaghetti Squash Muffins | Whole to the Core Blog

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