Healthy Eats -- Turkey "Spaghetti"

In our house, spaghetti is usually on our rotating menu. However, carbs. We try to eat pretty healthy in our house...lots of chicken and turkey and organic vegetables/fruits. That's not to say we don't have ice cream in the freezer and beer/wine in the fridge. Or Halloween candy. I did the 21 Day Fix back in February and it really helped me to see exactly what I was eating and what I should be eating.

I found this recipe through Pinterest and it's now the only spaghetti sauce I will eat. It is SO good and SO flavorful. Also, it cooks in the crock pot. #Winning! And you can leave it on and let it cook all day if you want. Also, it makes a TON of sauce so we usually do freeze a container so we can have it later on.

Homemade Turkey Spaghetti Sauce
Prep: 30 mins give or take
Cook Time: 1 Hour

20oz Ground Turkey (Lean)
16oz Ground Italian Turkey
1 Large Sweet Onion, diced
16oz Mushrooms, chopped
3 Cloves Garlic, minced
2 -28oz can Crushed Tomatoes (low sodium/organic preferred)
1-14oz can Tomato Sauce (low sodium/organic preferred)
2 Tbsp Dried Oregano
1 Tbsp Dried Basil
1 Tsp Crushed Red Pepper flakes
1 Tbsp Chili Powder
1 Tbsp EVOO

Turn your crockpot on high & pour in your EVOO. Put in your diced sweet onion and cover. Let the onions get soft & stir every 5 mins or so. Then add in your chopped 'shrooms & minced garlic. Meanwhile, cook ALL the turkey until it is brown all the way through. Drain the meat and add to your crockpot. You can now add in all your spices + crushed tomatoes + tomato sauce. I like to mix after adding each ingredient so it is evenly distributed. (Note: This recipe needs a large crock pot. It makes a ton of sauce and will easily fill it up to the top.) Cover up your sauce and let it cook for atleast 1 hour. Mine always cooks for about 2-2.5hrs. 

Recipe adapted from here.

Bowls: Mikasa

As far as the actual "spaghetti," we use a spaghetti squash. I prepare it by cutting it in half (stem to tail), scooping out the seeds. I then drizzle EVOO & salt & pepper it. Cook at 400 degrees for 30-45 mins face down on a cookie sheet. Once done, you can scrape with a fork and voilà, SPAGHETTI! If you absolutely have to have the real stuff, I would choose a whole wheat pasta.

The sauce is so flavorful and provides lots of leftovers. I topped ours with fresh grated Parmesan I picked up from Central Market. Bon Appétit!

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