Nutrition facts provided by Dr. Dansinger
Jackson’s Sassy, Saucy Spaghetti Squash
(Makes 4 Servings)
1 Spaghetti Squash
8 oz Ground Turkey or Turkey Sausage
2 Cups Low-Sodium Spaghetti Sauce
½ Large Onion, Diced (I prefer red)
1 ½ cup Sliced Mushrooms
3 Cups Baby Spinach
4 Tbs. Mozzarella Cheese (Optional)
Salt & Pepper
Total fat: 6.4 g
Sat Fat 2g
Carb 30 g
Sodium 332 mg
This is my favorite recipe and I eat it almost every day on the ranch. It is packed with nutrient dense vegetables and is a great source of fiber. It’s also very low in calories so you get a lot of bang for your buck.
1. Cut either end off of the spaghetti squash. Cut it in half lengthwise and use a spoon to scrape out all of the guts. Wrap both halves in plastic wrap and throw in the microwave for about 10 minutes.
2. While your squash is cooking, begin to brown the turkey and sauté your onions and mushrooms. Season with salt and garlic.
NOTE: Most chefs will tell you to do cook your meat and vegetables in separate pans. I, however, hate doing dishes and, therefore, choose to ignore most chefs.
3. Once your turkey is brown add the spaghetti sauce and spinach to the pan. Cook until the sauce is hot and the spinach has wilted down.
4. While your sauce is heating up, take your spaghetti squash and begin to shred it with a fork. If it doesn’t shred easily, put it back in the microwave until it begins to fall apart.
5. Put 1cup of shredded squash with 1 cup of the turkey/sauce mixture On a plate. Top with one Tbs. of Mozzarella cheese and sprinkle with Salt and Pepper if desired. Serve with a GENEROUS portion of steamed veggies or a side salad (my favorite is steamed broccoli).
I hope you enjoy this recipe as much as I do! I found it to be an awesome way for me to enjoy one of my favorite dishes (spaghetti) without the extra carbohydrates and processed, white noodles. Try to experiment by substituting veggies with some of the ingredients in your favorite dishes. You’ll be shocked by how much you can still enjoy your favorite foods and begin to drop weight!