110 ounce package frozen chopped spinach, thawed and squeezed dry
115 ounce can tomato sauce
114.5 ounce can diced tomatoes
16 ounce can tomato paste
1tablespoonWorcestershire sauce
1tablespoonsugar
1tablespoondried parsley
1teaspoongarlic powder
1/2teaspoonItalian seasoning
Dash of crushed red pepper flakes
3/4cupreduced-fat shredded mozzarella cheese
Instructions
Preheat oven to 375°F. Pierce the skin of the squash in several places with a paring knife. Place the squash on a baking sheet or a large stone and I bake it for 60 minutes.
Meanwhile, spray stockpot or large saucepan with cooking spray and set over medium heat on the stove. Season ground turkey with salt and pepper and cook with onion in the pan 3-4 minutes, breaking up the meat as it cooks.
Add in spinach, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, sugar, parsley, garlic powder, Italian seasoning, and crushed red pepper flakes. Reduce heat, cover, and simmer for 30-45 minutes.
After the initial baking cycle with the spaghetti squash, take it out of the oven and cut the squash in half lengthwise. Scoop out the seeds.
Spray the inside flesh with cooking spray, place it back on the baking sheet flesh face down, and bake it for 20-30 more minutes, or until the "noodles" separate effortlessly. Use a fork to release strands.
Serve 2/3 cup spaghetti squash with 1 cup ragu and top each serving with 2 tablespoons cheese.
Nutrition Facts
Spaghetti Squash with Tomato Spinach Ragu
Amount Per Serving (2 /3 cup spaghetti squash, 1 cup ragu and 2 tablespoons mozzarella cheese)
Calories 301Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 48mg16%
Sodium 625mg27%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 15g17%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.