Spicy Spaghetti Squash Recipe - Allrecipes.com
Spicy Spaghetti Squash Recipe

Spicy Spaghetti Squash

Recipe by  

"This squash and tomato sauce recipe could be served in a bowl similar to pasta. Preparation time is 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
  3. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.
  4. Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2003

Instead of baking the spaghetti squash, try microwaving. I put cut side down in a pyrex dish, add about 1/3 cup water, cover with plastic wrap, and it takes about 15 minutes.

 
Most Helpful Critical Review
Jun 08, 2005

Not bad. I don't care for either spaghetti squash nor ground turkey, and this was a decent way to fix both. However, even for our Tex-Mex-spicy-loving family, this was too hot. I'd halve the red pepper flakes. As is, it left my lips and mouth feeling burnt.

 
May 01, 2006

Sooooo good! My boyfriend and I loved this recipe! However I did make some alteration to the cooking of the spaghetti squash. Instead, I cut it in half, placed it open side UP, sprinkled it with seasoning salt, garlic powder, dried minced onion, and oregano, and then placed half a stick of butter inside each half of the squash. I added a whole package of turkey (20 oz.) then followed the rest of the recipe to a tee. This puts any type of pasta recipe to shame! My boyfriend was excited to have leftovers for the next day as well. I will definately be using this recipe again!

 
Mar 24, 2004

Absolutely delicious and as easy as it gets. I didn't have ground turkey on hand, so I removed the casings from 3 reduced fat sausage links, sauteed separately and drained the grease, then added to the sauce as it simmered. I also added a 14 oz can of diced tomatoes with Italian seasonings (undrained), which made the sauce extra hearty. Next time I'm going to try adding some mushrooms, or maybe using cannellini in place of the turkey for an even healthier (and Lenten appropriate!) version. Word to the wise - don't skimp on the grated cheese!

 
Jan 29, 2007

THis is 3 points a serving (flex)for WW and mostly CORE except for the 2 T wine spread over six servings should be 0 points (core)

 
Oct 04, 2007

My husband is on phase 1 of the South Beach diet. This was a great recipe for him and he loved it! It was a good way to curb a pasta fix and we didn't feel super full as we would have with the equivalent amount of pasta =)

 
Apr 03, 2005

What a great way to satisfy the spaghetti craving if you are on a lower carb diet. My family is very picky and they said this recipe was a keeper. Only omitted the capers. This dish also tasted very good as leftovers!

 
Oct 04, 2003

This was great! Super easy, and very tasty. It was a nice, low calorie, main meal. For even faster prep, you can put the squash in a casserole dish with about a 1/2 inch of water, cover with plastic wrap, and microwave for about 15 minutes. However, you will lose a little of that "roasted" taste. I will definitely make this again!

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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