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.)

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. 

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. 

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. 

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. 

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. 

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.