A hearty, low-carb dish featuring roasted spaghetti squash paired with a lean turkey meat sauce, perfect for meal prep and weight management.
Ingredients
1 squash
Spaghetti squash
(medium)
454 gm
Ground turkey, lean
1 can(s) (14oz)
Diced tomatoes, canned
(no salt added)
1 small
Red onion
(diced)
3 clove(s)
Garlic
(minced)
1 tsp
Olive Oil, Extra Virgin
1 tsp
Oregano, dried
1 tsp
Basil, dried
1 pinch
Salt and pepper
(to taste)
2 tbsp
Parsley, fresh
(Optional : fresh; or basil for garnish)
Instructions
Prepare Spaghetti Squash:
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for 40-50 minutes, or until tender.
Cook Turkey Meat Sauce:
While the squash is roasting, heat olive oil in a skillet over medium heat. Add diced onions and cook until softened, about 3-4 minutes.
Add minced garlic and cook for another minute.
Add ground turkey, breaking it up as it cooks. Once browned, add diced tomatoes, oregano, basil, salt, and pepper.
Simmer the sauce for 10-15 minutes, allowing the flavors to meld.
Assemble:
When the squash is done roasting, let it cool slightly before using a fork to scrape out the "spaghetti" strands.
Serve the turkey meat sauce over the spaghetti squash. Garnish with fresh herbs if desired.
