What you need:
- 1 1/2 lbs ground turkey meat (or vegetarian crumbles, or omit)
- 2 medium sized spaghetti squash
- 1 jar of your favorite spaghetti sauce
- ½ medium sized onion, diced
- 2 cups broccoli florets
- 1 cup sliced baby bella mushrooms
- ½ medium sized zucchini, sliced thin
- 3 cloves of garlic, minced
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp oregano
- 2 tsp Italian seasoning
- 1 pinch cayenne
- 1 pinch ground black pepper
- 1 pinch salt
What to do:
Preheat the oven to 350° F. Slice each squash in half, vertically. Using a tablespoon, scoop the seeds from the halves like you would a pumpkin. Take out two 13x9” baking pans or whatever you have that will fit the halves and fill them with 1/4” water. Place each half face down in the pan so that the scooped part is facing the bottom. Bake the squash for 40-45 minutes, until the flesh scrapes out easily with a fork.
While your spaghetti squash is baking, take out a large frying pan (the deeper the better). Heat up the olive oil in the pan over medium-high heat, and add the turkey meat (or veggie crumbles) and onion. Make sure to consistently turn the meat so that it cooks thoroughly. After about six minutes, drain the grease from the pan and return the pan to the heat. The meat does not need to be completely cooked, but should be well on its way. In other words, don’t freak if you see a little pink. Add the garlic and broccoli to the pan. With your hand, sprinkle a tiny bit of water over the broccoli and then cover with a lid. After three minutes, remove the lid and add the red and green bell peppers, zucchini, and mushrooms. Stir and sauté the turkey mixture for another three minutes, or until the turkey has browned all the way through. Next, dump the jar of pasta sauce and all of the spices into the pan. Stir so that everything is mixed together, reduce heat, and simmer until the squash have finished cooking.
When the spaghetti squash halves are done, take them out of the oven and let them cool for about three minutes. Next take out a fork and flip each half over so that the insides are face up. Using your fork, scrape out the insides of the squash. It will come out in the shape of spaghetti. Place the ‘spaghetti’ in a bowl and spoon the sauce over the top.
This easily serves 4 and you will most likely have leftovers.
Every time I make this meal, I make the sauce in two different pans: one with meat and one without meat. Follow the same instructions but instead of adding the meat, sauté the onion for three minutes and then follow the rest of the directions.
I made this for the first time a few years ago with my roommate Jess. I had never had spaghetti squash before and was totally amazed by how cool squash really was when I scraped it out. Now Colleen, Caitlin, and I make it quite often. We LOVE that it’s so healthy because that means that we can eat as many servings as our tummies can handle. Caitlin and I always like it super saucy and have a habit of stealing some of Colleen’s veggie sauce when she isn’t looking. -Stephania