Spaghetti Squash with Turkey and Tomato Sauce

I made this recipe the other day from the new Core de Force fitness program I’m doing and it was awesome!  Spaghetti Squash has such a great flavor and it goes really well with the turkey meat!  And spaghetti squash is a great alternative to pasta!



Total Time: 1hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.

(Makes 5 servings, about 1 cup squash and 1 cup sauce each)



1 large spaghetti squash (about 3½ lbs.),
cut in half lengthwise
¾ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper, divided use
1 tsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup sliced white mushrooms
2 cloves garlic, finely chopped
2 tsp. dried oregano leaves
1 tsp. crushed red pepper flakes (optional)
1 lb. raw 93% lean ground turkey
3 Tbsp. tomato paste, no sugar added
1 (15-oz.) can tomato sauce, no sugar added, low-sodium
½ cup grated Parmesan cheese
¼ cup chopped fresh basil



1. Preheat oven to 400º F.
2. Remove seeds and membrane from squash; place squash, cut side up, on
baking sheet.
3. Season with ½ tsp. salt and ¼ tsp. pepper.
4. Bake for 50 to 60 minutes, or until tender. Separate strands with a fork; place
in a large bowl. Set aside.
5. While squash is baking, heat oil in large skillet over medium heat.
6. Add onion, bell pepper, and mushrooms; cook, stirring frequently, for 6 to 8
minutes, or until tender.
7. Add garlic, oregano, and crushed red pepper (if desired); cook, stirring
frequently, for 1 minute, or until fragrant.
8. Add turkey; cook, stirring frequently for 4 to 6 minutes, or until turkey is no
longer pink.
9. Add tomato paste, tomato sauce, and remaining ¼ tsp. each salt and pepper.
Bring to a boil. Reduce heat to low; gently boil for 20 minutes.
10. Evenly divide squash between five plates. Top evenly with sauce, cheese, and
basil; serve immediately.

Tip: Turkey can be cooked in a separate skillet and added to the sauce, if you prefer.

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