2 medium Spaghetti Squash
2 Tbsp. olive oil, divided
Salt and pepper
4 cloves of garlic, chopped
20 oz. 99% Lean ground Turkey (or 96% lean beef)
1 28oz can no salt added crushed tomato
1 tsp dried oregano
1 tsp fresh or dried basil
2 tsp. crushed red pepper (to taste for spiciness)
Garnish with freshly grated part skim mozzarella cheese (optional)
Preheat oven to 400. Slice Squash in half-length wise and scrap seeds out. Run ¼ tsp. of olive oil
into squash and season with salt and pepper. Place Squash face down in large baking dish and bake
for 40-60 minutes or until tender and it pulls apart.
Sautee onion and garlic in oil. Add turkey and season with salt and pepper. Once cooked through
add crushed tomato and remaining spices. Once it bubbles reduce heat and simmer 3-4 minutes.
Flip squash in over in baking dish skin side down. Evenly divide sauce between each half. Top with
cheese. Broil for 2 minutes until cheese is melted.