Name: Roasted Spaghetti Squash with Turkey Marinara
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 0.5 medium spaghetti squash; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 oz ground turkey (93% lean); 1 clove garlic; 0.25 cup marinara sauce (no sugar added); 0.5 tbsp grated parmesan cheese; 1 tbsp fresh basil

Ingredients

9 items

½ medium spaghetti squash
½ tsp olive oil
¼ tsp sea salt
¼ tsp black pepper
5 oz ground turkey (93% lean)
1 clove garlic
¼ cup marinara sauce (no sugar added)
½ tbsp grated parmesan cheese
1 tbsp fresh basil

Instructions

Prep 10 min · Cook 45 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the spaghetti squash in half lengthwise and use a metal spoon to scrape out the seeds and stringy bits.
Drizzle the inside of each squash half with olive oil and season evenly with sea salt and black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast for 40 to 45 minutes until the outer skin is easily pierced with a fork.
While the squash is roasting, heat a large non-stick skillet over medium heat and add the ground turkey and minced garlic.
Cook the turkey, breaking it into small crumbles with a wooden spoon, until it is browned and no longer pink, about 8 minutes.
Pour the marinara sauce into the skillet with the turkey and simmer on low heat for 5 to 10 minutes to allow the flavors to meld.
Once the squash is tender, remove it from the oven and use a fork to scrape the flesh into long, spaghetti-like strands.
Transfer the squash strands to a plate or keep them in the shell, then top with the turkey marinara, grated parmesan, and chopped fresh basil.

Nutrition

Ingredients

Instructions

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