Spicy Spaghetti sauce with Spaghetti Squash

Posted by Mandee on March 3, 2011   |   No Comments

Submitted by Kerri Wellendorf


1 small spaghetti squash, halved and seeded

1T olive oil

1/2 cup minced onion  (you could do more if you want; a little onion never hurt anyone!)

3 cloves garlic, minced

20oz. ground white meat turkey

2 cans crushed tomatoes  (I use the Rotel w/green chilies)

1T Tomato paste

2T red wine

2 tsp minced fresh oregano  (I’ve been dried oregano)

1tsp crushed red pepper flakes

2T chopped fresh parsley (Again, I haven’t had any fresh parsley on hand, so, I’ve just used dried parsley)

1C mushrooms (I process them, but you can slice or dice them)

Italian seasoning, and garlic salt, to taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place each squash half cut side up on a cookie sheet, add about 1T of butter in each half, sprinkle with seasoning salt, and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool,and scoop out the strands of squash with a large spoon (I use a fork). Set aside.
  3. Heat the oil in a skillet over medium high heat. Add the onion and garlic and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes, paste, mushrooms, and wine and bring to a boil, lower the heat and simmer for 20 minutes.
  4. Add the oregano, red pepper flakes and parsley; simmer for 5 minutes.

If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve. As another carb alternative, pour over steamed broccoli.


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