Spicy Spaghetti Squash
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
52
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Onion (minced)3 cloves
Garlic (minced)2 cups
Crushed Tomatoes2 tbsps
Red Wine2 tsps
Capers2 tsps
Oregano (minced fresh)2 tsps
Crushed Red Pepper Flakes2 tbsps
Parsley (chopped fresh)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
3
Allow to cool and scoop out the strands of squash with a large spoon and set aside
4
Heat the oil in a skillet over medium high heat
5
Add the onion, garlic and scallions and saute for 2 minutes
6
Add the turkey and cook for 4 minutes
7
Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes
8
Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes
9
If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes
10
Top the squash with the sauce and serve