Spaghetti Squash with Meat Sauce
If there were a carbohydrate’s AA, I would certainly need to join. Hi, my name is Crystal, and a carboholic. The funny thing is, with this recipe, you don’t miss the pasta. I should clarify that I’m a processed carboholic. We all know that complex carbs from vegetables are good for you. It’s your body’s energy source, besides protein of course.
If you’re a carboholic like me, you also know that your body would greatly benefit from less processed carbohydrates. That’s why this recipe is SO GREAT! No pasta! But it eats like pasta! The spaghetti squash is slightly crunchy for that al dente bite, yet smooth like noodles. I love this spaghetti sauce. It’s hearty with tomatoes and mushrooms and flavorful with spices and garlic.
You’ve GOT to give it a try! I really kind of inhale it every time I eat it. But don’t do that…savor it!
Spaghetti Squash with Meat Sauce
Ingredients:
1 Spaghetti Squash (about 3 pounds)
1 1/4lbs ground turkey
1/2lb mushrooms, sliced
1 can diced tomatoes (14.5 oz)
2 cloves garlic
1 jar spaghetti sauce (about 16 oz)
2 teaspoons Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
1. Carefully cut the spaghetti squash in half. Line a baking sheet with tin foil and preheat the oven to 400 degrees. Lightly spray or rub the squash with olive oil, then add salt and pepper.
2. Place the squash flesh side down and roast in the oven for about an hour, or until it’s done. Check the squash after about 40 minutes. It will be done when the flesh peels away from the skin easily.
3. Add 1 tablespoon olive oil, turkey, and Italian seasoning to a large sauce pot. Brown the ground turkey on medium high heat.
4. Saute the mushrooms in a separate pan with a little bit of olive oil so they don’t stick, on medium high heat, until they are cooked, about 10 minutes. (Optional, add some garlic and Italian seasoning to the mushrooms to add another layer of flavor.)
5. Add the garlic and tomatoes, cook for about 5 minutes.
6. Add the spaghetti sauce and mushrooms, and simmer until the sauce is hot, about 10-15 minutes.
7. To remove the squash from the skin, use a fork and carefully scrape it from the side, allowing the squash to come apart into “strings” like spaghetti.
8. Add 1/6 of the squash to a plate. Add 1/6 of the sauce to the squash. Enjoy!
- 1 Spaghetti Squash (about 3 pounds)
- 1 1/4lbs ground turkey
- 1/2lb mushrooms, sliced
- 1 can diced tomatoes (14.5 oz)
- 2 cloves garlic
- 1 jar spaghetti sauce (about 16 oz)
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Carefully cut the spaghetti squash in half. Line a baking sheet with tin foil and preheat the oven to 400 degrees. Lightly spray or rub the squash with olive oil, then add salt and pepper.
- Place the squash flesh side down and roast in the oven for about an hour, or until it’s done. Check the squash after about 40 minutes. It will be done when the flesh peels away from the skin easily.
- Add 1 tablespoon olive oil, turkey, and Italian seasoning to a large sauce pot. Brown the ground turkey on medium high heat.
- Saute the mushrooms in a separate pan with a little bit of olive oil so they don’t stick, on medium high heat, until they are cooked, about 10 minutes. (Optional, add some garlic and Italian seasoning to the mushrooms to add another layer of flavor.)
- Add the garlic and tomatoes, cook for about 5 minutes.
- Add the spaghetti sauce and mushrooms, and simmer until the sauce is hot, about 10-15 minutes.
- To remove the squash from the skin, use a fork and carefully scrape it from the side, allowing the squash to come apart into “strings” like spaghetti.
- Add 1/6 of the squash to a plate. Add 1/6 of the sauce to the squash. Enjoy!
What’s your favorite kind of spaghetti? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.