1 jar of low fat, lower sodium jarred tomato basil pasta sauce
1 cup mushrooms, sliced
1 onion, chopped
2 tsp reduced fat parmesan cheese
Additional spices (basil, oregano, dill, garlic) as needed to taste
Instructions
First, cook spaghetti squash.
Option 1:
Cut squash in half lengthwise and scoop out seeds. In a shallow casserole dish (microwave friendly) place about a ¼ inch of water in the bottom. Place squash face down and microwave covered for approx 12 minutes or until a fork goes easily through the skin.
Option 2:
Punch fork holes in spaghetti squash. Place in microwave on a microwave-safe tray or plate. Microwave for 10 minutes. Turn over and cook another 5 minutes, or until a fork goes easily through the skin. When done, place in a cutting board. Cut lengthwise, scoop out seeds and shred the flesh with a fork.
For the Sauce
Meanwhile, in a skillet, saute turkey onion and mushroom. When veggies are soft, add pasta sauce. Simmer for approx 5-10 minutes.
Using a fork, remove flesh from the spaghetti squash. It will resemble spaghetti! Toss with Parmesan cheese. Then add sauce on top.
Nutrition
Serving size: 1½ cups squash, 1 cup turkey meat sauce, 2 tsp parmesan cheese Calories: 282 Fat: 7.2 g Carbs: 31 g Sugar: 12 g Fiber: 9.2 g Protein: 25 g
Recipe by Busy But Healthy at https://busybuthealthy.com/guiltless_spaghetti/