This is one of my favorite healthy recipes to make in the fall. It has all of the comfort of spaghetti and all the joys of healthy eating. I make this regularly now, however, when I first started using spaghetti squash I did struggle with how to prepare it properly for the dish.
Spaghetti squash takes a couple of extra steps. Pay attention to those.
You may be more inclined to use a pre-made sauce or less vegetables–go for it. You and yours have to eat it.
- 2 cans diced tomatoes (15oz.)
- 3 cans tomato sauce (8 oz.)
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon white granulated sugar (Sugar reduces the acidity, but will make the recipe NOT paleo.)
- 1 bell pepper (color optional. I avoid red purely for appearance)
- 1 medium to large yellow/white onion
- handful of chopped mushrooms
- 1 medium to large spaghetti squash (see instruction below on preparation)
- 1lb ground turkey
- Optional: 2 bay leaves
Prepare all of the sauces, spices, and vegetables (chopped). Then add them to a crock pot or large stove top pot. In a crockpot, Let them sit on high while you prepare the rest of this. On the stove top pot bring to a low simmer, and place a top on it.
Preheat oven to 350°F.
- Microwave the squash for 5 minutes. If you don’t microwave the squash it will very difficult to cut. It WILL be HOT when you pull it out. Then cut off the ends, and cut in half.
- Remove seeds.
- Place on a pre-sprayed (olive oil spray) pan.
- Drip/Spray olive oil on the squash. Cover it but don’t over soak it.
- THEN sprinkle some salt and pepper on it. Not too much. I use a pinch of pepper on both sides and a light covering of salt.
- Bake for 25-35 minutes. It should smell squash-ish, but you don’t want them turning brown. It should look and feel softened—some even pooping off. Remove from oven, and let coo for 3-5minutes. You don’t want it extremely hot while handling.
- With a fork, start to pull the squash out. It will fall off like spaghetti noodles. You can pull them into a bowl, or directly into the pot.
- Let them sit in the sauce for 15minute minimum before serving.
- Toss/Compost the skins. All of the noodles should come out, and you should be left with only the skins.
You may need to break them up in the sauce—sometimes they stick together.
While the squash is in the oven, brown the meat in olive oil. Once cooked, you may need to drain it depending on the fat content of meat you chose. Then add it to the pot. Let it sit in the sauce for a little bit.
- Prepare all of the sauces, spices, and vegetables (chopped). Then add them to a pot.
- Brown meat, and add to pot when finished.
- Prepare squash, and add to pot when finished.
- Let sit for ~15 minutes.