Spaghetti Squash Pitas Ragu
Transform your weeknight dinner with this wholesome and inventive Spaghetti Squash Pitas Ragu recipe—a low-carb twist on a classic Italian ragu, served in cozy, handheld pita pockets! This recipe pairs tender, roasted spaghetti squash with a rich, savory ragu made from ground beef or turkey, aromatic garlic and onion, robust Italian seasoning, and a hint of spice from red pepper flakes. Nestled in warm whole wheat pita bread and topped with fresh parsley and a sprinkle of Parmesan cheese, these pitas are both hearty and nutritious. Perfect for a comforting yet healthy meal, this dish is easy to prepare in under an hour and makes for an impressive option to diversify your dinner rotation. Great for anyone seeking a creative way to enjoy spaghetti squash with a Mediterranean-inspired flair!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 pound ground beef or ground turkey
- 15 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 4 pieces whole wheat pita bread
- 0.5 cup shredded Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scrape out the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and place them face-down on a baking sheet lined with parchment paper.
Bake the squash for 35 to 40 minutes, or until tender and easily shredded with a fork. Once cooked, use a fork to scrape out the strands and set them aside.
While the squash is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Finely chop the onion and garlic. Add them to the skillet and sauté for 3-4 minutes, until soft and fragrant.
Add the ground beef or turkey to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
Chop the fresh parsley and stir half of it into the simmering ragu sauce (reserve the other half for garnish).
Warm the whole wheat pita bread in the oven or on a skillet for 2-3 minutes until pliable.
To assemble, spoon a generous portion of the cooked spaghetti squash onto each pita. Top with the ragu sauce, then sprinkle with shredded Parmesan cheese and additional parsley.
Fold the pita around the filling, or serve open-faced. Serve immediately and enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 41% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
