Spicy Spaghetti Squash

25 m
1 h 25 m
Ready in:
1 h 50 m
This spicy spaghetti squash has a reduced carb content!
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Servings: 6
Small spaghetti squash, cut in half, seeds removed
Olive oil
1 tbsp.
Minced onion
½ cup
3 cloves, minced
Green onions, small chopped
Ground white turkey meat
12 oz.
Crushed tomatoes
2 cups
Red wine
2 tbsp.
2 tsp.
Fresh oregano
2 tsp., minced
Crushed red pepper flakes
2 tsp.
Fresh parsley
2 tbsp.
  1. Place squash halves cut side down onto a large baking sheet. Do not cover with anything! Bake for 45 min to 1 hour until very tender when tested with a fork. Remove from oven; let cool to touch. Scoop the spaghetti-like pulp with a spoon into a bowl and set aside.  
  2. Start cooking the sauce 15 minutes before the squash is ready.
  3. Saute onions with garlic and green onions in olive oil in a skillet over medium high heat (2 minutes).
  4. Stir in turkey; cook for 4 minutes more.
  5. Add wine and crushed tomatoes, bring to a boil. Turn heat down and let simmer for 20 minutes.
  6. Stir in capers, minced oregano, red pepper flakes, and chopped parsley, let simmer 5 minutes more.
  7. Divide squash between serving plates, top with the sauce and serve.
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