per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 201
% Daily Values*
Total Fat 22.38
Saturated Fat 1.03
Polyunsaturated Fat 1.31
Monounsaturated Fat 3.47
Total Carbohydrate 41.24
Dietary Fiber 7.35
Vitamin A 22.00%
Vitamin C 81.00%
* Nutritional Values are estimated and may vary
Spaghetti Time !!!! Thank you for the inspiration @ghitae
Preheat oven 400 2 tomatoes 3-4 roasted red peppers 1/4 cup fresh basil, roughly chopped 2 Tbl thyme leaves 1/8 cup olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 pound ground turkey, 1 spaghetti squash,
Cut the spaghetti squash in half and scoop out the seeds and stringy pulp. Drizzle with olive oil and season with salt and pepper.
Place each half skin side up , on a sheet pan and place in oven until soft about 20 minutes.
Cut tomatoes in half or fourths and put them in a food processor or blender with roasted red peppers, thyme and basil,until the sauce reaches the texture you desire (either slightly chunky or totally smooth).
In a deep saucepan over medium-high heat, warm the olive oil. Add onion and sautÃ© 1-2 minutes, then add garlic and ground turkey. Season with salt and pepper and cook 4-5 minutes until it is lightly browned but still slightly pink, then add the tomato and red pepper purÃ©e. Turn heat to high and simmer for 10 minutes. While the sauce is simmering Scrape out noodle-like insides with a fork and serve with the turkey ragu on top.
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