Spaghetti Squash with Turkey Meat Sauce
Roasted spaghetti squash stands in for pasta under a ground turkey marinara and Parmesan. The sauce simmers while the squash roasts, so both are ready together.
- Total
- 83 min
- 15 prep · 68 cook
- Serves
- 4
- Scale it below
- Calories
- 547
- kcal per serving
- Protein
- 39g
- per serving
Ingredients
10 ingredientsContains dairy. Always check labels.
Nutrition per serving
Estimated547 kcal
- Protein
- 39 g
- Carbs
- 46 g
- Fat
- 26 g
- Fiber
- 12 g
Method
6 steps Oven 425°F 15 min prep · 68 min cookCook
-
Step 1. Heat the oven to 425°F (220°C). Rub Spaghetti Squash with half the Olive Oil and half the Salt. Place cut-side down on a parchment-lined sheet pan and roast until a fork easily pierces the flesh, about 40 minutes.
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Step 2. Meanwhile, heat the rest of the Olive Oil in a large skillet over medium heat. Cook Onion, stirring, until softened, about 5 minutes.
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Step 3. Add Ground Turkey and cook over medium-high heat, breaking it up, until no pink remains, about 7 minutes.
-
Step 4. Stir in Garlic and Oregano and cook over medium heat until fragrant, about 1 minute.
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Step 5. Add Canned Tomatoes, the rest of the Salt, and Black Pepper. Simmer gently, stirring occasionally, until the sauce thickens and the turkey is cooked through, about 15 minutes.
Finish & serve
-
Step 6. Let the squash cool until easy to handle, then scrape the flesh into strands with a fork. Divide among plates, spoon the sauce over it, and top with Parmesan.
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Good to know
Ground turkey is safely cooked when its center reaches 165°F on an instant-read thermometer.
Leftovers
Refrigerate the squash and sauce separately for up to 3 days, then reheat until hot.
Plan it, and the grocery list follows.
Add this dinner to the plan or to Up next, and 7 of its 10 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 4 · ADDED Spaghetti Squash with Turkey Meat Sauce
- Garlic3 cloves
- Onion1
- Ground Turkey1¼ lb
- Parmesan2 oz
- Spaghetti Squash2
- Canned Tomatoes1¾ lb
- Oregano1 tsp
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.