Meaty Tomato Sauce over Spaghetti Squash (10.02.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 3 tablespoons olive oil, divided
  • 1 spaghetti squash, cut in half, seeds removed
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, finely chopped
  • 3/4 lb. ground chicken on turkey
  • 28-ounce can crushed tomatoes, no salt added
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup grated Parmesan (1 ounce)
  • No Salt Seasoning and pepper, to taste

Preheat oven to 350 degrees.

Drizzle 2 tablespoons oil over the interior of each half of the squash. Place on a baking sheet. Bake for 1 hour. Let cool for 5 minutes. Using a fork, remove the spaghetti squash and place in a bowl. Cover; set aside.

Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the onion, carrots, and garlic and cook, stirring occasionally, until soft, 8 to 10 minutes. Increase heat to medium-high. Add the chicken or turkey, no salt seasoning and pepper and cook, breaking up the meat with a spoon, until no longer pink; about 4 to 5 minutes. Add the tomatoes, oregano, basil, no salt seasoning and pepper. Simmer, stirring occasionally, until sauce slightly thickens, about 5 minutes.

Serve the meaty sauce over the spaghetti squash. Top with parsley and cheese.

Sponsor: Intermountain Medical Center Heart Institute