Low Carb Spaghetti (Squash)

1 medium spaghetti squash

1 lb ground turkey

2 tbsp Extra Virgin Olive Oil (divided)

1 can no salt added diced tomatoes

1 small onion chopped

2 garlic cloves chopped

1/2c chopped mushrooms

1 green pepper chopped

1 tsp crushed chillis

1 tsp dried basil (or 1 tbsp fresh basil)

1 tsp dried oregano

1 tsp cayenne pepper

1 bay leaf

Freshly ground pepper

1: cut squash in half, scoop out seeds and discard. Place cut side down on cookie sheet with a small amount of water at the bottom. Bake at 350 degrees for approx. 30 min, or until a fork is easily inserted through the squash’s skin.

2: Heat pan medium heat, add 1tbsp of olive oil. Add turkey and Sautee until ground turkey is cooked through. Set aside.

3: Saute olive oil, garlic, onion and green pepper at medium heat until tender, about 5 minutes, add mushrooms until tender, about 2-3 minutes.

4: In a large pot on medium heat, add can of diced tomatoes. Transfer Sautéed vegetables and cooked turkey to the pot. Add spices. Cook until a boil develops, then turn heat to low/med and simmer until the sauce reduces and becomes thicker. (approx. 15-20 minutes). Season with fresh ground pepper.

5: When squash is done, take a fork and run length wise through the squash. (you will notice squash will string like spaghetti).

6: Place 2/3c-1c  spaghetti squash in bowl and top with sauce. Add sprinkles of fresh parmesan cheese (optional). Enjoy!