“Spaghetti Sauce over Spaghetti Squash”
This is one of the best meals for flavor with healthy ingredients. Leftovers are delicious and microwavable. Spaghetti squash is used instead of spaghetti.
One medium – large spaghetti squash – cut in half, spoon out the seeds. Place face down on a greased pan. Poke holes with a meat fork. Bake at 375 degrees for 1 hour. Check for tenderness with a fork. Turn cooked squash over, let cool for 5 – 10 minutes and shred with a fork into a bowl. It actually looks like spaghetti.
While the squash is cooking make the spaghetti sauce. This is a recipe I created, you may use it or create your own version for the spaghetti sauce.
1 package of turkey burger cooked with olive oil, minced garlic, milled salt, pepper, & coconut thai spice. In another pan sauté, onions, mushrooms and peppers (red, yellow & orange) in olive oil for 5 minutes.
In a large pot add one can of whole tomatoes – crush with the potato masher, add one can of tomato soup and one bottle of President’s Choice three cheese spaghetti sauce, mix together. Add salt, pepper, cayenne pepper (20 shakes), I like it zippy, ¼ – ½ cup of basil, a few shakes of oregano. Add the cooked turkey burger and sauteed veggies. Simmer on low- medium heat.
Put the squash on each plate and cover with the spaghetti sauce. Top with grated asiago cheese or whatever cheese you prefer.