This tasty “spaghetti” dinner uses spaghetti squash instead of pasta noodles. Serve with a big green salad and a slice of French bread to soak up the extra sauce.
I love getting extra veggies in my meals, and this dish is a great way to do it!
You can use either ground turkey breast or lean ground beef to make the meat sauce for this spaghetti. Usually, I use ground beef because I like ground beef a little better, but some people prefer turkey or don’t eat beef.
It’s up to you to pick whatever choice of meat you prefer.
On another note, this recipe for “spaghetti” uses spaghetti squash instead of actual pasta. No, spaghetti squash doesn’t taste like pasta, but it does a nice job of soaking up the sauce & kinda looks like spaghetti (if you use your imagination a little).This tasty 'spaghetti' dinner uses spaghetti squash instead of pasta noodles. Serve with a big green salad and a slice of French bread to soak up the extra sauce.Click To Tweet
I like using spaghetti squash because it adds even more vegetables to your dinner.
You certainly can use whole wheat spaghetti noodles if you’d like. You can also use a combination of both to have spaghetti squash & noodles. Like I said before, it’s up to you to pick your preference.
I didn’t make this recipe because it’s “low-carb”… I just think it tastes good and sometimes I don’t want a huge plate of pasta with meat sauce at dinner.
I typically serve my spaghetti with a big green salad and a slice of French bread to help soak up the extra sauce. Yum!
This meal comes together in under an hour, with not too much hands-on cooking time. I like to make the meat sauce while the spaghetti squash is baking.
Spaghetti Squash with Turkey Meat Sauce
This tasty "spaghetti" dinner uses spaghetti squash instead of pasta noodles. Serve with a big green salad and a slice of French bread to soak up the extra sauce.
What You'll Need:
- 1 medium spaghetti squash about 2.5 pounds
- 5 tsp olive oil divided
- 1 lb ground turkey or lean ground beef
- 1 large onion diced
- 1 medium green bell pepper diced
- 6 ounces mushrooms chopped
- 3 cloves minced garlic
- 14 ounce can no-salt added diced tomatoes
- 28 ounce can no-salt added crushed tomatoes
- 1/2 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp salt-free Italian seasoning
- 1/4 tsp salt
- 1/4 tsp sugar
- Parmesan cheese optional, shredded
How to Make It:
Make the spaghetti squash
Preheat oven to 375°F.
Cut the spaghetti squash in half lengthwise (vertically). Scoop out seeds.
Grease a baking dish with 1 teaspoon oil, and place squash halves cut side down.
Bake 35-45 minutes or until a knife easily goes through squash skin.
Once cool, scrape insides out into strands. Set aside.
Make the meat sauce
Cook turkey breast meat in 2 tsp olive oil. Drain. Set aside.
Cook onion and garlic in remaining 2 tsp olive oil over medium heat.
Add tomatoes (with their juices), basil, oregano, Italian spice, and salt.
Bring to a boil, partially covered. Reduce to simmer and cook 20 min.
Add pinch of sugar. Season as needed. Add cooked turkey; cook 10-15 more minutes.
Serve over spaghetti squash, and sprinkle with Parmesan cheese if desired.