Spaghetti, Healthified

We are still doing the low to no carb at our house and are finding we really don't miss the carbs. And when we are craving something, we do indulge a bit and enjoy - meaning we'll eat one more oz. of pasta then we're supposed to!

One of my favorite, and easiest, substitutes for pasta has been spaghetti squash. It's so much more filling and you get to eat so much more of it!!

We tried the pasta with bolognese sauce from Gina's Skinny Recipes and it was wonderful! It was even better over spaghetti squash and with some mushrooms added in!

Ingredients for how we made it at Realistic Eats: 

4 oz pancetta chopped
1 small onion, chopped
1 8 oz. package of mushrooms chopped
1/2 cup carrots, minced
1 lb ground turkey
1/4 cup white wine
2 - 28 oz cans crushed tomatoes
1 bay leaf
salt and fresh pepper
1/2 cup low fat milk

Directions: 

In a large pot, saute the pancetta until the fat is rendered. Then add in your onions and carrots and cook until soft. 
Add your meat and season with salt and pepper and cook until browned, then add in your wine and let reduce.
Add in your canned tomatoes and mushrooms here and your bay leaf and simmer for about 35-45 minutes, and stir as needed. After this time, heat your milk and then add the warmed milk in to the pot and cook for a few more minutes. Serve over pasta or spaghetti squash and enjoy!