Category

Use this recipe in place of any pasta dish you already make & don't hesitate to get creative with the toppings.

Prep Time30 minsCook Time1 hr 20 minsTotal Time1 hr 50 mins

Ingredients
 1 medium Spaghetti Squash, baked
 1 tbsp Coconut Oil or Avocado Oil
 1 large Zucchini, chopped
 1 medium Onion, chopped
 2 cups White Mushrooms, sliced
 1 lb Ground Turkey
 1 tsp Garlic Powder
 1 tsp Onion Powder
 32 oz Tomato Sauce (low sugar)

1

In large saute pan, heat coconut oil. Add onion and zucchini and sauté until vegetables are tender, about 5-7 minutes.

2

Remove from heat. Brown ground turkey in a soup pot over medium heat.

3

Once cooked through, add sautéed onion/zucchini mixture and season with onion and garlic powder.

4

Pour tomato sauce over turkey veg mixture, and add in mushrooms.

5

Bring sauce to a boil; turn down to a simmer and cover for 20 minutes, until mushrooms are tender.

6

Cut squash in half; scoop out the seeds and fibrous strings with a spoon and discard.

7

Place halves in large baking dish, cut side up.

8

Sprinkle salt and pepper evenly over both halves and drizzle with olive oil.

9

Place baking dish on middle rack of oven and bake for 40-80 minutes.

10

Cooking time will vary depending on size of squash.

11

To test for doneness, insert a fork into the squash. If strands pull away easily from the skin, it’s ready. Better to bake longer to prevent squash from being crunchy or underdone.

Additional Notes:

Check out our Spaghetti Without the Pasta Blog Post.

Ingredients

Ingredients
 1 medium Spaghetti Squash, baked
 1 tbsp Coconut Oil or Avocado Oil
 1 large Zucchini, chopped
 1 medium Onion, chopped
 2 cups White Mushrooms, sliced
 1 lb Ground Turkey
 1 tsp Garlic Powder
 1 tsp Onion Powder
 32 oz Tomato Sauce (low sugar)

Directions

1

In large saute pan, heat coconut oil. Add onion and zucchini and sauté until vegetables are tender, about 5-7 minutes.

2

Remove from heat. Brown ground turkey in a soup pot over medium heat.

3

Once cooked through, add sautéed onion/zucchini mixture and season with onion and garlic powder.

4

Pour tomato sauce over turkey veg mixture, and add in mushrooms.

5

Bring sauce to a boil; turn down to a simmer and cover for 20 minutes, until mushrooms are tender.

6

Cut squash in half; scoop out the seeds and fibrous strings with a spoon and discard.

7

Place halves in large baking dish, cut side up.

8

Sprinkle salt and pepper evenly over both halves and drizzle with olive oil.

9

Place baking dish on middle rack of oven and bake for 40-80 minutes.

10

Cooking time will vary depending on size of squash.

11

To test for doneness, insert a fork into the squash. If strands pull away easily from the skin, it’s ready. Better to bake longer to prevent squash from being crunchy or underdone.

Spaghetti & Meat Sauce