S'ghetti-less S'ghetti

Spaghetti Squasah.
This winter squash is 42 calories per cup, where whole wheat and white pasta contain about 3 times the amount. Spaghetti squash contains high counts of dietary fiber, Vitamin B6, Potasium, and Magnesium. It still contains carbohydrates but not nearly as much as regular pasta does.

To cook spaghetti squash, I cut it in half lengthwise and put it in the oven for 50 minutes at 350 degrees. Once you take it out, I let it cool for about 10 minutes and then use a big fork to scrape out the spaghetti-looking strands of the squash. Add sauce, butter, or spices, and eat and enjoy!!

I ate mine with a homemade turkey meat sauce:

1 28oz can diced tomatoes
6 finely chopped sun dried tomatoes (I use the dry kind, if using the oil packed, don’t add oil to this recipe)
2 large onions (only because I am an onion fanatic…1 would do the trick just as well)
1 pound of the leanest ground turkey (I like 97/3)
5 garlic cloves chopped into fine slivers
Dashes of extra virgin olive oil
1 small can of tomato paste


1. Add a little dash (1 TB?) of EVOO with the turkey in a large pot.
2.Cook the turkey until almost all is not pink and add the diced onions and sliced garlic.
3.Saute in the pot for about 5-8 minutes then add the all types of tomatoes – the diced can, paste can, and sundried. Mix together thoroughly and add another splash of EVOO if you wish.
4.Simmer on low and stir occassionally for 45 minutes – 2 hours depending on how much time you have.

And here's the final product! Spaghetti Squash with Turkey Meat Sauce and some Pecorino Romano Cheese