Servings: 5

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Spaghetti Squash with Bell Pepper and Turkey Sauce


1 Frieda’s  Spaghetti Squash, quartered
1 tablespoon olive oil or vegetable oil
1 pound turkey tenderloin, or boned, skinned chicken breasts, cut into bite-sized strips
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
1/3 cup chopped onion
1 clove garlic, minced
2 cups chopped tomatoes
1 16-ounce can tomato sauce
1 tablespoon Frieda’s chopped Fresh Basil, or 1 teaspoon crushed dried basil
2 teaspoons Frieda’s chopped Fresh Thyme, or 1/2 teaspoon crushed dried thyme
Salt and pepper to taste
Grated Parmesan cheese


Cook spaghetti squash according to label directions. In a large non-stick skillet, heat oil; saute turkey for 3 minutes, stirring frequently. Remove from pan. In same pan saute bell peppers, onion and garlic for 3 minutes. Add turkey, tomatoes, tomato sauce and herbs. Bring to boiling; reduce heat and simmer, uncovered, for 20 minutes. Season to taste. Using two forks, remove squash from shells; pile onto a serving platter. Top with sauce and sprinkle with cheese.