Spaghetti Squash with Ground Turkey Tomato Sauce

This Spaghetti Squash with Ground Turkey Tomato Sauce is so cozy and satisfying – perfect for a chilly night in!

It’s been another manic Monday over here – but at least it’s been worth it! I got through a ton of emails, shot some projects that are coming soon, and finished this recipe that I am SO EXCITED about!! I didn’t grow up eating spaghetti squash, so when I discovered it a few years ago, my mind was blown. Ever since then, I’ve been had two different recipes on heavy rotation. One has tomatoes and an egg on top which is great for a solo meal… and then there’s this one. Spaghetti squash with a hearty and cozy ground turkey tomato sauce.

As I’ve mentioned before, I’m always weary of vegetables pretending to be carbs. I don’t care what anyone says – it’s just not the same!! ? But sometimes the veggie substitute is crazy delicious in it’s own right… and in those cases (like my zucchini enchiladas!), I’m a BIG fan. I mean, aren’t we all searching for healthy dinners that still leave us feeling satisfied? I know I am!

And THAT, my friends, is why you should make this Spaghetti Squash With Ground Turkey Tomato Sauce. Even Adam loves this recipe – so much so, that he not only will eat it when I make it… but he requests it now. That’s when you KNOW it’s a winner!!

Spaghetti Squash With Ground Turkey Tomato Sauce

I love this recipe for weeknights because it’s really very simple. Don’t get too intimidated by the time listed on the recipe card when you scroll down – most of that time is just dedicated to the squash roasting in the oven, which you can definitely do in advance. The simple tomato sauce comes together very quickly, and you could even leave the ground turkey out if you’re feeding a vegetarian or you’d rather have a Meatless Monday. If you’re doing that, feel free to simply add your favorite veggies to a jarred marinara sauce and call it a day! Easy peasy!

Also, if you don’t want to or can’t use your oven, you can actually cook spaghetti squash in the microwave! I’ve never tried it, but The Kitchn has a very thorough tutorial for it! Basically, you’ll poke some holes so steam can escape, and microwave on high first. Then, cut the squash in half and scoop out the seeds. After that, fill a microwave safe dish with 1 inch of water and place the squash cut side down and microwave again. Have any of you tried this method before?

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 1/2 lb ground turkey
• 16 oz can crushed tomato
• 1 cup spinach
• 1/2 cup shredded cheese mix (I used TJ’s Quattro Formaggio, which is a mix of parmesan, asiago, fontina and provolone!)
• 1/2 onion
• 1 clove garlic
• salt and pepper
• dash of red pepper flakes

How To Make Spaghetti Squash

Step One

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Step Two

Cut spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil and coarse salt. Flip the squash cut side down on the parchment paper.

Step Three

Bake for 40-45 minutes or until the squash easily turns into spaghetti with a fork. (The cooking time can depend on the size, so if you got a really big one, you might need to cook it longer!)

Ground Turkey Tomato Sauce Recipe

Step One

Cut your onion and add to pan with 1 tbsp olive oil. Cook over medium heat until the onion softens.

Step Two

Mince garlic clove and add to the onions.

Step Three

After about a minute, add the ground turkey and break it up as it cooks.

Step Four

Once cooked through, add crushed tomatoes and spinach and season with salt and pepper. Bring to a simmer and stir occasionally.

Put the Turkey Tomato Spaghetti Squash goodness together!

Step One

Flip the baked spaghetti squash so the flesh side is facing up. Let it cook for a few minutes and then scrape the insides to reveal the spaghetti like strands of squash.

Step Two

Add a scoop sauce to each half and mix it up. Then top with more sauce and cheese.

Step Three

Broil on low until the cheese melts – about 3-5 min.

Step Four

Serve with your favorite salad. We love arugula!

Substitutions:

• If you’re looking to make these Whole30/paleo friendly, all you have to do is skip the cheese. Seriously, that’s IT.
• If you’re lactose intolerant, but still love cheese – sprinkle some romano on top! My sister in law discovered that romano is made out of sheep’s milk instead of cow’s milk, so it’s easier for her to digest.
• Want to make this vegetarian? Skip the meat and add more of your favorite vegetables! I think this would be particularly great with zucchini and mushrooms.
• Don’t like ground turkey? You could use leftover shredded chicken, ground beef, or even a meat substitute. Don’t be afraid to play around with it!

Do you make spaghetti squash?

What’s your favorite way to eat it?? Now that we’ve tackled Italian food, I kind of want to try to make a spaghetti squash curry or Pad Thai. Would any of you be interested in that? Let me know in the comments!

Spaghetti Squash With Ground Turkey Tomato Sauce

Yield: 2-3

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 1/2 lb ground turkey
• 16 oz can crushed tomato
• 1 cup spinach
• 1/2 cup shredded cheese mix (I used TJ’s Quattro Formaggio, which is  mix of parmesan, asiago, fontina and provolone!)
• 1/2 onion
• 1 clove garlic
• salt and pepper
• dash of red pepper flakes

Instructions

1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil and coarse salt. Flip the squash cut side down on the parchment paper.
3. Bake for 40-45 minutes or until the squash easily turns into spaghetti with a fork. (The cooking time can depend on the size, so if you got a really big one, you might need to cook it longer!)
4. Cut your onion and add to pan with 1 tbsp olive oil. Cook over medium heat until the onion softens.
5. Mince garlic clove and add to the onions.
6. After about a minute, add the ground turkey and break it up as it cooks.
7. Once cooked through, add crushed tomatoes and spinach and season with salt and pepper. Bring to a simmer.
8. When your spaghetti squash is cooked, take it out of the oven and flip so the flesh side is facing up. Let it cook for a few minutes and then scrape the insides to reveal the spaghetti like strands of squash.
9. Add a scoop sauce to each half and mix it up. Then top with more sauce and cheese.
10. Broil on low until the cheese melts - about 3-5 min.
11. Serve with your favorite salad. We love arugula!

Nutrition Information:

Yield: 3
Amount Per Serving: Calories: 468Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 99mgSodium: 667mgCarbohydrates: 37gFiber: 9gSugar: 16gProtein: 30g

Want to remember this Spaghetti Squash With Ground Turkey Tomato Sauce? Pin the image below!

PS. You might also like Spaghetti Squash with Chunky Tomato Sauce and Egg, Crock Pot Lasagna with Zucchini, and Stuffed Pepper Casserole.