Spaghetti Squash with Turkey Meat Sauce
Roasted spaghetti squash strands tossed with a hearty ground turkey and tomato meat sauce seasoned with Italian herbs. A satisfying grain-free swap that the whole family will love.
Ingredients
- 1 large spaghetti squash, halved lengthwise, seeded
- 1 lb lean ground turkey
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cans crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh basil leaves, torn
Instructions
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1
Preheat oven to 400°F (200°C). Place 1 large halved lengthwise, seeded spaghetti squash cut-side up on a rimmed baking sheet. Brush with half the 2 tbsp olive oil and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Flip cut-side down and roast 35-40 minutes until tender when pierced with a fork.
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2
Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add 1 diced yellow onion and cook 4-5 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 minute more.
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3
Add 1 lb lean ground turkey and cook, breaking it up, until no pink remains and an instant-read thermometer reads 165°F (74°C), about 6-8 minutes.
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4
Stir in 2 tbsp tomato paste and cook 1 minute. Add 2 cans crushed tomatoes, 2 tsp Italian seasoning, 1/4 tsp red pepper flakes, and remaining salt. Simmer on low heat for 15 minutes, stirring occasionally.
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5
Remove spaghetti squash from oven and let cool 5 minutes. Use a fork to scrape the flesh into noodle-like strands.
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6
Divide spaghetti squash strands among bowls, top with meat sauce, and garnish with 2 tbsp torn fresh basil leaves.