Greg DuPree
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Let squash stand in for noodles. We love traditional pasta with meat sauce, but for a lower-cal and lower-carb meal, spaghetti squash is a tasty switch. Plus, its toothsome texture is the perfect partner for this hearty, veggie-heavy sauce.

How to Make It

Step 1

Preheat oven to 400°F. Place squash halves, cut sides down, on a baking sheet lined with parchment paper. Bake until tender when pierced with a fork, about 40 minutes. Remove from oven; let cool 10 minutes.

Step 2

While squash bakes and cools, heat oil in a Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add turkey; cook, stirring often, until turkey is no longer pink, about 3 minutes. Add carrots, onion, and garlic; cook, stirring often, until vegetables are slightly softened, about 5 minutes. Stir in tomatoes, salt, and pepper. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, stirring occasionally, until vegetables are tender, 25 to 30 minutes. Uncover; simmer, stirring occasionally, until thickened, 10 to 12 minutes. Remove from heat. Stir in parsley, basil, and vinegar.

Step 3

Using a fork, gently scrape strands of cooled spaghetti squash. Serve topped with sauce and Parmesan cheese.

Also appeared in: , January, 2019

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