Ground Turkey Spaghetti with Squash

Ground Turkey Spaghetti is a great option any night of the week. Especially on a chilly fall night like this. When I think of Italian food I think of something savory and warm usually at the heart of a family gathering.

Spaghetti is such a classic and yet there are a few varieties of this dish. That’s what makes it special. Everyone has their own sauce they like and a certain way to serve it.

I used to just buy a jar of a popular tomato sauce, add it to some cooked ground beef or turkey and serve with spaghetti noodles. Quick and easy, but unfortunately not the healthiest.

On my journey to make recipes just a little healthier, I tried using spaghetti squash after seeing it a few times on Pinterest recipes or on TV. I have always loved any form of squash but I was surprised by how much this healthy alternative worked in place of regular noodles.

The squash cooks to a crisp tender and when served with this yummy sauce, it was perfect. I didn’t miss the regular noodles. No I am not against noodles entirely as long as it’s a healthier option like whole wheat or even a noodle made of chickpeas. That last one sounds crazy, but Ive heard they are pretty good. I will be trying them in the near future.

As for the sauce…I never tried making my own before. Before the thought of making my own sauce seemed daunting. I’ve definitely grown into the love of cooking things myself.

Once I tried it a few times, I realized just how much healthier it could be. Leaving out all the preservatives of a store-bought brand. After trial and error, this is the sauce my husband and I love! Now it will forever be in our collection of family recipes.

My husband is Filipino and mentioned how his family usually adds some brown sugar in spaghetti sauce. I tried it and loved it! Now we put it in every time.

The brown sugar gives a sweet and savory balance to the standard tomato sauce. It isn’t much in an entire pan of sauce and I say everything in moderation so a little sugar isn’t bad. Of course feel free to leave out if you’d like.

It’s all about the act of making your spaghetti sauce from scratch that makes you feel proud. Like you took a little extra time to make it with love. Of course the fact that’s it’s even healthier is a bonus. I’m all about that.

I do use Ground Turkey in this sauce, but feel free to replace with whatever meat you’d like. Ground beef or chicken would also be ok. Turkey is just what we prefer.

I hope you enjoy this recipe and like I said before, healthy is about taking baby steps. It’s a lifestyle choice and NOT a diet. Everything in moderation is key and just making healthier choices will help you to sustain it. Find what you like and get creative. If you want another healthy dinner option make sure to check out my 3-bean turkey chili RECIPE.

NOTE: For a thicker, more meaty sauce add 1lb Ground Turkey instead of just a 1/2lb. For a slightly thinner sauce like what’s in the pictures, stick with the recipe.

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Spaghetti Squash with Homemade Tomato Sauce

This is a recipe we eat regularly in our home! A healthy alternative to a classic favorite spaghetti dish without sacrificing any flavor. Super easy for a weeknight meal. 

Course Dinner, Lunch, Main Course

Cuisine Italian

Keyword cheese, dinner, easy, food, garlic, healthy, healthy recipes, homemade, italian, lunch, onion, parmesan, sauce, savory, spaghetti, spaghettisquash, squash, tomato, turkey

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6

Author Holly Nicolas

Ingredients

• 1/2 Lb Ground Turkey
• 2 Cloves Garlic
• 1/2 Cup Organic Chicken Stock Low sodium
• 1 14.5oz Canned Petite Diced Tomatoes
• 2 8oz Canned Tomato Sauce
• 2 Tbsp Brown Sugar
• 2 Tsp Dried Basil
• 1 Tsp Dried Oregano
• McCormick Hamburger Seasoning To Taste

Instructions

1. Rinse Whole Spaghetti Squash with water and pat dry. Using a pairing knife, poke holes all over squash making sure knife goes about halfway in so you know you’ve poked through to the inside. Place on a piece of parchment paper and place on a pizza stone or cookie sheet. (I prefer a pizza stone for even cooking.)

   

2. Bake at 375 degrees. Time will vary depending on the size of your squash. For this recipe I used a 3-4lb squash and it baked for 30-35 min. Using this method the squash steams itself. You will know it’s done when you can slightly sqeeze with tongs and it is lightly brown on the outside. Allow time to cool. 

   

3. While the squash is cooking, dice onion and cook on medium high until slightly translucent. Add ground turkey, garlic and seasoning to taste. Cook throughly about 3-4 minutes. 

   

4. Next add chicken stock, diced tomatoes, and tomato sauce. Stir in brown sugar, herbs and more seasoning to taste. Allow sauce to cook on medium for a few minutes and then turn down to a slow simmer. Cook for about 20 minutes if you’re short on time. The longer it cooks the better it will be so if you have up to 30-40 minutes, it will enhance the flavor even more. 

   

5. Cut spaghetti squash in half (end to end) once cooled down a bit with a serrated knife or sharp chef knife. Spoon out seeds until center is clean. 

   

6. Using a fork, scrape the inside of squash to make “noodles”. It will automatically shred into noodle-like pieces. Place in bottom of a soup bowl or on a plate. It is ok if squash isn’t super hot. The sauce will warm it. 

   

7. Spoon a serving of sauce over the squash “noodles”and top with Parmesan cheese. Use grated if you like, but I prefer the shredded kind. It gives it a fresher taste. Enjoy with a side salad and some garlic bread to complete the meal.