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Spaghetti Squash with Meat Sauce Sandie

Spaghetti Squash with Meat Sauce Sandie

Imagine twirling your fork into a plate of spaghetti that's not only incredibly delicious but also guilt-free and packed with nutrition! This Spaghetti Squash with Meat Sauce is about to revolutionize your dinner routine, offering all the comfort of a classic pasta dish with a healthy, low-carb twist that will leave your taste buds dancing and your body thanking you.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 1 medium spaghetti squash
  2. 1 lb ground turkey
  3. 1 jar (24 oz) marinara sauce
  4. 1 bell pepper, diced
  5. 1 onion, chopped
  6. 2 cloves garlic, minced
  7. 1 tsp Italian seasoning
  8. Salt and pepper to taste
  9. Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
  2. Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
  3. Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time may vary depending on the size of the squash.
  4. While the squash is roasting, heat a large skillet over medium-high heat. Add the ground turkey and break it apart with a wooden spoon.
  5. Cook the turkey until it's no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
  6. Add chopped onions and diced bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
  7. Mince the garlic and add it to the skillet. Cook for another 30 seconds until fragrant.
  8. Pour the marinara sauce into the skillet with the turkey and vegetables. Stir in the Italian seasoning, salt, and pepper.
  9. Simmer the meat sauce on low heat for 10-15 minutes, stirring occasionally to allow the flavors to meld together.
  10. Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh, which will naturally separate into spaghetti-like strands.
  11. Transfer the squash strands to serving plates. Top generously with the hot meat sauce.
  12. Garnish with fresh basil leaves and serve immediately. Optional: Add a sprinkle of grated Parmesan cheese if desired.

Tips

  1. • Choose a ripe spaghetti squash: Look for a squash with a hard, uniform color and no soft spots. • For easier cutting, microwave the whole squash for 3-5 minutes to soften it slightly before slicing. • To get the most spaghetti-like strands, use a fork and scrape in the same direction as the squash's natural grain. • Don't overcook the squash - it should be tender but not mushy. • For extra flavor, try roasting the squash with a sprinkle of garlic powder or Italian herbs. • If you prefer a drier sauce, let the meat sauce simmer uncovered to reduce and thicken. • Make this dish ahead of time - the meat sauce actually tastes better after the flavors have melded overnight!

Nutrition Facts

Calories: 320kcal

Carbohydrates: 25g

Protein: 28g

Fat: 12g

Saturated Fat: 3g

Cholesterol: 85mg

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