Spaghetti Squash With Turkey Meat Sauce

We are starting Core de Force tomorrow and this is the first recipe I’ll be trying from the book. Cannot wait to tell you how we like it!

Makes 5 servings, about 1 cup squash an 1 cup sauce each

1.5 Green, 1/2 Purple. 1 Red, 1/2 Blue

  • 1 large spaghetti squash (about 3.5 pounds)
  • 3/4 tsp Himalayan Sea Salt, divided
  • 1/2 tsp ground pepper
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup sliced white mushrooms
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp crushed red pepper flakes (optional)
  • 1lb 93% lean ground turkey
  • 3 tbsp tomato paste
  • 1- 15oz can tomato sauce
  • 1/2 cup parmesan cheese
  • 1/4 cup chopped fresh basil
  1. Pre Heat over to 400 degrees
  2. Cut in half, remove seeds and membrane of squash, place squash cut side up in over on a baking sheet
  3. Season with 1/2 tsp salt and 1/4 tsp pepper
  4. Bake for 50 to 60 minutes or until tender. Separate strands with a fork, place in a large bowl. Set aside.
  5. While squash is baking, heat oil in large skillet over medium heat.
  6. Add onion, bell pepper, zucchini and mushrooms, stir and cook until tender about 6-8 mins
  7. Add garlic, oregano, and crushed red pepper; cook stirring frequently , for 1 minute or until fragrant.
  8. Add turkey; cook, stirring frequently for 4-6 minutes, or until turkey is no longer pink.
  9. Add tomato sauce, past, and remaining 1/4 tsp each salt and pepper. Bring to a boil. Reduce heat to low; gently boil for 20 minutes.
  10. Evenly divide squash between five plates. Top evenly with sauce, cheese, and basil; serve immediately.

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