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 medium spaghetti squash
- 1 lb ground turkey
- 1 jar (24 oz) marinara sauce
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Cook the turkey until it's no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- Add chopped onions and diced bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
- Mince the garlic and add it to the skillet. Cook for another 30 seconds until fragrant.
- Pour the marinara sauce into the skillet with the turkey and vegetables. Stir in the Italian seasoning, salt, and pepper.
- Simmer the meat sauce on low heat for 10-15 minutes, stirring occasionally to allow the flavors to meld together.
- 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.
- Transfer the squash strands to serving plates. Top generously with the hot meat sauce.
- Garnish with fresh basil leaves and serve immediately. Optional: Add a sprinkle of grated Parmesan cheese if desired.
Tips
- • 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
