Spaghetti Squash with Turkey Marinara
This Spaghetti Squash with Turkey Marinara is a low-carb, high-protein dish perfect for weight loss. By substituting spaghetti squash for pasta, you can enjoy a hearty, satisfying meal without the extra calories. The lean ground turkey and rich marinara sauce make this dish both nutritious and delicious.
Equipment
- 1 Baking sheet for roasting squash
- 1 Large skillet for cooking sauce
- 1 Knife and cutting board for chopping ingredients
- 1 Measuring cups and spoons for measuring ingredients
- 1 Fork for shredding squash
Ingredients
- 1 large spaghetti squash
- 1 pound lean ground turkey
- 1 can 28 ounces crushed tomatoes
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and bake for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
- While the squash is baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the crushed tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Serve the turkey marinara sauce over the spaghetti squash strands and garnish with fresh basil.
- Enjoy your healthy and satisfying meal!
Notes
- You can add other vegetables like bell peppers or mushrooms to the marinara sauce for extra nutrients.
- For a vegetarian version, substitute the ground turkey with lentils or a plant-based ground meat alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.