Spaghetti Squash Bolognese and Rao’s Tomato Sauce recently did a taste test for best sauce: . The results voted Rao’s Homemade Tomato Basil sauce the winner! So, to give it a test taste myself and because it was on sale for $6.99 (as if that is a sale for tomato sauce), I tried it in my Spaghetti Squash Bolognese.

The sauce is not a very low-fat sauce, but it is very good and something I would buy again to dress up my spaghetti. Spaghetti squash is a great way to eat italian without all the carbs. It tastes different, but quite possibly better. BTW…great way to eat a gluten-free italian meal! Seriously though, if you haven’t had spaghetti squash like this, it is a must try!

1 spaghetti squash (serves 4-5 people…goes further than it appears)
1/2 lb. ground turkey
1 jar Rao’s tomato sauce
2 zucchini’s, chopped
1/2 yellow onion, chopped
salt and pepper
handful of fresh basil, coarsely chopped or torn.

Cut spaghetti squash in half lengthwise (its hard! be careful and maybe ask someone really strong to help!).  Remove the seeds and pulp. Place both halves, flesh-side up on a cookie sheet. Cook in oven at 350 degrees for 40 minutes. Meanwhile begin sauce (see below). When squash is done, remove from the oven and let cool for 10 minutes. Using a fork, scrape inside of squash, it looks like spaghetti! Set aside until sauce is finished.

Sauce: Brown onions, zucchini and turkey. Add salt and pepper. Add tomato sauce and basil. Simmer for 5 minutes for flavors to blend. Add squash and stir to combine. Serve warm.

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