My family isn’t a HUGE fan of spaghetti squash, but I find that’s it works as a base for a good sauce. I won’t lie and say it tastes like real spaghetti, because then you would never believe anything I say again. It definitely has a distinct earthy taste, but if you add the right sauce on top, and close your eyes, you may just feel like you’ve satisfied your craving for pasta.
This dish is SUPER SIMPLE to make ahead of time and keep the left overs for the next day or two.
1) Pre- heat your oven to 400degrees
2)Start by poking a few holes in your squash with a knife. Then place in the microwave for 4 minutes. This will soften the squash enough to make it easier to cut in half.
3) Cut your squash in half, clean out the seeds and membrain (I use a grapefruit spoon, the serrated edges work wonderfully) and place on a baking tray. Rub your olive oil, salt, and pepper into the inside of your cleaned out squash. Place in the oven and bake for 45-50 minutes
4) Heat the rest of your oil in a pan and cook your veggies until translucent.
6) Add in your ground turkey and cook until no longer pink.
7) Stir in your tomato sauce and paste and bring to a boil. Then reduce the heat to low and let simmer for 20 minutes.
8) Once your squash is out of the oven let rest for 5-6 minutes to cook before scraping out the pieces out with a fork.
9) Either Add 1 cup of sauce directly into 1/2 your squash or scoop into a bowl.
10) Sprinkle with Parmesan cheese and enjoy!
- 1 Large Spaghetti Squash
- 3/4 tsp. Sea Salt
- 1/2 tsp. Ground black pepper
- 1 tsp. Olive oil
- 1 medium onion, chopped
- 1 medium orange or green bell pepper, chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 2 tsp. Dried oregano
- 1 tsp. Crushed red pepper flakes (optional)
- 1 lb. raw 93% lean ground turkey
- 3 Tbsp. Tomato paste, no sugar added, low sodium
- 1 (15oz) can tomato sauce, no sugar added, low sodium
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Preheat oven to 400°F
- Remove seeds and membrane from squash; place squash cut side up, on baking sheet.
- Season with 1/2 teaspoon salt and a 1/4 teaspoon pepper
- Bake for 50 to 60 minutes, or until tender. Separate strands with a fork; place in a large bowl. Set aside.
- While squash is cooking, heat oil in large skillet over medium heat.
- Add onion, bell pepper, and mushrooms; cook, stirring frequently, for 6 to 8 minutes, or until tender
- Add garlic, oregano, and crushed red pepper (if desired); Cook, stirring frequently, for one minute, or until fragrant
- Add turkey; cook, stirring frequently for 4 to 6 minutes, or until turkey is no longer pink.
- Add tomato paste, tomato sauce, and remaining 1/4 teaspoon each salt and pepper. Bring to a boil. Reduce heat to low; gently boil for 20 minutes.
- Divide squash evenly between five plates. Top evenly with sauce, cheese, and basil; serve immediately.