Most people that know me well know that spaghetti squash ranks as one of my favorite vegetables. I love it because it makes a great healthy alternative to pasta. Though the texture is very different, spaghetti squash can be used in place of spaghetti in most recipes. At just 40 calories per 1-cup serving, you can have a full plate of this vegetable (and maybe seconds) with zero guilt. We normally cook the squash ahead of time to make for a quick & easy weeknight dinner. This is definitely one of our favorite healthy comfort food recipes!
- 1 medium spaghetti squash
- 1 lb ground turkey (or any ground meat)
- 1 T minced garlic
- 1 T dried basil
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes (optional)
- 28 oz marinara sauce*
- Salt and pepper, to taste
- Optional toppings: goat cheese and fresh basil
*I like Trader Joe’s No Sugar Added Marinara because of the short ingredient list = tomatoes, extra virgin olive oil, onions, herbs, garlic, and salt.
- Preheat oven to 375 degrees.
- Place whole spaghetti squash in a shallow baking pan or directly on rack and bake for 1 hour.
- Meanwhile, heat a large pan over medium high heat. Add the ground meat to the pan and break up meat with wooden spoon. Cook until meat is fully browned.
- Drain away any excess grease (depending on what type of meat you use).
- Add in minced garlic, dried basil, garlic powder, crushed red pepper flakes, and marinara sauce. Mix well. Simmer for 20 minutes over medium low heat. Add salt and pepper to taste before removing the sauce from heat.
- Once spaghetti squash is done and cool enough to handle, cut squash in half lengthwise. Scoop out seeds and fibrous strings from the center and gently scrape the squash with a fork to shred it into strands.
- Serve meat sauce over spaghetti squash. Top with goat cheese and fresh basil.