Zesty, Low-Carb Italian Vegetable “Pasta”

Nothing is more delicious than pasta, but unfortunately pasta is also full of complex carbohydrates that make you sleepy, sluggish, and occasionally rotund if you're not an avid marathon runner. This dish is delicious, reminiscent of pasta, and low in carbohydrates. It's hearty, satisfying comfort food (with a makeover).


Ingredients

• 1 lb ground turkey sausage (can be left out for a vegetarian option)
• 1 spaghetti squash
• 1 zucchini, quartered and sliced
• 1/2 eggplant, cubed
• 1 onion
• 4 cloves of garlic
• 1 green bell pepper, julienned
• 2 - 16 oz cans of tomato sauce
• 1 TBSP extra virgin olive oil
• 1 TBSP oregano
• 1 TBSP salt
• 1 TBSP ground pepper
• 1 tsp red pepper flakes

First thing's first - slice your eggplant thickly and sprinkle heavily with salt on both sides. Leave it out for a half hour - this will draw out the bitter flavor and make it tender. Rinse with cold water, dry, and cut into cubes.

Boil a pot of hot water. Slice your spaghetti squash in half, spoon out the seeds and pith, and throw into your pot of boiling water until it turns into a stringy substance. Drain and set aside for later.

Take a large pan and coat the bottom with your 1 TBSP extra virgin olive oil and throw in your ground turkey sausage. Brown the sausage and break it apart into small clumps with a wooden spoon. Remove from the heat and throw in the onion, garlic, and green pepper. Brown for 2 minutes and add your eggplant and zucchini for 5 minutes. Add back the turkey.

Add your two cans of tomato sauce and all of the spices. Bring to a boil, add the spaghetti squash, and reduce the heat to simmer. Cover with a lid, and simmer for 20 minutes.

Serve in a bowl and sprinkle with Parmesan cheese.

It's delicious, warm and incredibly healthy and looks a little something like this: