by Sabra Ricci
Servings: 1
Spaghetti Squash
• 1/2 spaghetti squash, seeds removed
• 1 teaspoon olive oil
Preheat the oven to 375 degrees.
Brush the cut edge of the squash with olive oil. Place it on a baking sheet, cut side down. Bake for 45 minutes or until tender.
Use a fork to separate the strands of the squash, which should resemble spaghetti.
Toss with Marinara Sauce.
Marinara Sauce
• 2 teaspoons olive oil
• 1 clove garlic, finely minced
• 1/2 small onion, finely chopped
• 1 can plum tomatoes, diced
• 1/4 cup fresh basil, finely minced
Heat the olive oil in the saucepan. Add the garlic and onion and sauté until golden, about 5 minutes.
Add the tomatoes and basil and simmer until thickened, about 30 minutes.
Turkey Loaf
• 4 ounces organic ground turkey breast
• 2 tablespoons red onion, finely chopped
• 1 small clove garlic, finely minced
• 1/2 teaspoon fresh basil, finely minced
• 1/2 teaspoon fresh oregano, finely minced
• 1/4 teaspoon fennel seeds
• dash red pepper flakes
• 1 egg white
Preheat the oven to 350 degrees.
Combine all the ingredients in a bowl, mixing well. Press into a mini-loaf pan and bake until thoroughly done, about 25-30 minutes.
Serve on a plate with Spaghetti Squash and Marinara Sauce.
Per Serving (excluding unknown items): 283 Calories; 17g Fat (52.6% calories from fat); 20g Protein; 13g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
