Let’s be honest. Pasta is the best food ever made, but it isn’t very healthy for us. After my weight loss journey became stagnant I started substituting pasta for spaghetti squash. This was a nice switch up from the normal wheat pasta I had been eating. This dish satisfies my pasta craving without making me feel stuffed.
This recipe is a delicious carb-cutting alternative and subbing ground turkey meat for beef means less saturated fat.
It’s a win-win!
- 4 Tbsp olive oil
- 1 lb 73% lean ground turkey
- 1 (24-oz) Italian herb pasta sauce
- 2 tablespoons brown sugar
- 2 tablespoon Mrs Dash table blend
- 2 bay leaves
- 1 small sweet onion, diced
- 1 clove garlic, minced
- 2 tablespoons shredded parmesan
- ¼ tsp pepper¼ tsp salt
- 2 small spaghetti squash
- Fresh thyme, for topping
Preheat oven to 425
Heat olive oil in a large skillet over medium-high. Add 2 tablespoons olive oil and cook for 1 minute. Add onion, garlic, and turkey. Once browned add the pasta sauce, brown sugar, Mrs Dash table blend, and bay leaves. Stir to combine.
Use a sharp knife to “stab” the skin of the squash all over (this prevents it from blowing up in your microwave-don’t forget this step).
Place whole squash into the microwave for 4 minutes. This will help it to soften enough so that it can be easily sliced. When slicing hold the squash with a hand towel.
Slice the ends of the spaghetti squash so that you have a flat base. See video here for how to cut your spaghetti squash.
Cut squash in half lengthwise and remove seeds with a spoon. Drizzle 2 tablespoons of olive oil on the squash and liberally season with salt and pepper. Nestle squash cut-side down onto a cooking sheet lined with aluminum foil. Cook in the oven for 35-45 minutes or until the squash is tender.
Assembly: Remove squash from oven; loosen strands with a fork; spoon meat sauce and top with fresh parmesan and thyme. Serve and enjoy.
Notes: Buy a 3-4 pound spaghetti-don’t get a huge one it will be too difficult to cut.