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Nutrition Facts
Serving Size 381 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 540 mg 23%
Total Carbohydrate 22 g 7%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 17 g
Vitamin A 15% Iron 8%
Vitamin C 25% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Spaghetti Squash Boats
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 small spaghetti squash, cut in half lengthwise
1 Tbsp olive oil
1 cup(s) onion, diced
1 Tbsp garlic, minced
1/2 Lb ground turkey sausage
1 cup(s) tomato, chopped
1/4 cup(s) half n half
1 Tsp dried oregano
1 Tsp dried basil
1/2 Tsp red chili flakes
1/2 Tsp black pepper
1/2 cup(s) part skim mozzarella, shredded
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Instructions

1
Preheat oven to 400°F. Remove seeds from squash and lay face down on a lined baking sheet.
2
Bake 30 minutes or until tender.
3
Meanwhile place a large skillet over medium heat and add olive oil. Sauté onions and garlic until fragrant.
4
Add ground turkey sausage.
5
Cook until sausage is brown and crumbly.
6
Add tomatoes, half n half and seasonings and bring mixture to a simmer.
7
Reduce heat to low and continue to cook while squash finishes baking.
8
Remove squash from oven, then turn over and fill evenly with sausage mixture.
9
Top with cheese and bake 5 or 6 minutes or until cheese has melted.
10
Cool boats briefly then serve in shallow soup bowls or plates.

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