Spaghetti Squash with Turkey Red Sauce

Servings: 4

• 2 Spaghetti Squash
• 2 Tbsp Olive Oil
• 1 clove Garlic – minced
• 1/4 cup Parmesan Cheese
• 1 lb Ground Turkey – extra lean
• 1 Onion – chopped
• 2 cloves Garlic – minced
• 30 oz  Canned Tomato Sauce
• 1  Bay Leaf
• 2 tsp Italian Seasoning
• 1 1/2 tsp Sugar
• Salt and Pepper to Taste

1. Preheat oven to 400 degrees.  Prick spaghetti squashes with a fork several times.
2. Place whole squashes on a rimmed baking sheet and cook for 1 hour.
3. While squash is cooking, prepare the sauce. Heat 2 Tbsp olive oil in a large saucepan over medium heat, add the onion and cook until soft. Add garlic, cook for 1 minute and then the ground turkey, and continue cooking until it is no longer pink.
4. Next, add tomato sauce, bay leaf, Italian seasoning, sugar, salt and pepper.  Bring to a boil, reduce heat and simmer for 45 minutes.  Remove bay leaf before serving.
5. Once squash is cooked, remove from oven and cool enough to handle. Cut squash in half and discard the seed.
6. Scrape out the spaghetti into a large bowl; add parmesan cheese, salt and pepper.
7. To serve, place 1/4 of the squash onto a plate and top with 1/4 of the sauce.

Nutrition (per serving):  399.0 calories; 27% calories from fat; 12.5g total fat; 60.5mg cholesterol; 1336.6mg sodium; 1114.8mg potassium; 44.1g carbohydrates; 3.8g fiber; 12.0g sugar; 40.3g net carbs; 33.8g protein.