Try this spin on spaghetti that replaces traditional pasta with spaghetti squash. Spaghetti squash is nutrient-dense, meaning it’s low in calories but high in several key vitamins and minerals.
In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.
This recipe is paleo-friendly, gluten-free & dairy free (if not adding cheese).
1 Spaghetti Squash
1 tbsp Extra Virgin Olive Oil (for drizzling)
1 Sea Salt & Black Pepper
1 tsp Dried Oregano
454 grams Ground Turkey Or Beef
1 Small Onion (chopped)
4 Garlic (cloves, minced)
1 tbsp Coconut Oil
1 Tomato (chopped)
5 1/2 cups Tomato Sauce
1 tbsp Italian Seasoning
1 tsp Dried Basil
100 grams shredded mozzarella cheese (optional)
Preheat oven to 400 degrees F. Using a sharp knife, cut the squash in half lengthwise, or into 1 inch rings (for longer strands). Scoop out the seeds and discard.
Place the halves with the cut side up on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast the squash in the oven for 40-45 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
While the spaghetti squash is roasting, melt coconut oil in a large skillet over medium heat. Add chopped onion and garlic and cook for 4-5 minutes. Add ground turkey and brown the meat, stirring occasionally. Season with salt and pepper.
Add the chopped tomato, tomato sauce, and italian seasoning and stir to combine. Simmer on low heat, stirring occasionally, while the spaghetti squash finishes roasting. Serve over spaghetti squash with cheese (if using) and basil for garnish. Enjoy!