Servings: 2
Prep time: 5 min Cooking time: 4 hours
Ingredients
1 spaghetti squash
1/2 pound ground turkey breast
1 Tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 (28-oz) canned crushed tomatoes, low-sodium
Optional: fresh basil and 2 Tbsp parmesan per serving
Directions
With a sharp knife, cut the squash in half and remove the seeds. Set aside.
Select the sauté setting on the slow cooker. Add olive oil.
Once hot, add the onion, garlic, oregano, red pepper flakes, and salt and pepper. Sauté for 2 minutes, stirring so the garlic doesn’t burn. Add the ground turkey. Sauté for 5 minutes, stirring occasionally until the turkey is browned.
Add crushed tomatoes. Stir to combine.
Place the squash, cut side down, in the bottom of the slow cooker.
Place the lid on the slow cooker and cook on high for 4 hours, or low for 6 hours. When the squash is done, transfer it to a bowl and allow to cool for a few minutes. When the squash is cool enough to handle, shred the insides with a fork and place in a bowl. Discard the skin.
Top with sauce, fresh herbs, and parmesan, if using. Serve immediately.
Notes:
Substitute ground chicken or Tempeh for turkey.
