Spaghetti squash noodles are the best. Those, and zucchini noodles make me so happy. I really don’t feel like I am missing out when I replace regular noodles with a squash. Do you ever just get excited about seeing so many vegetables on your plate? I love the fact that I can have a huge meal for minimal calories, get tons of nutrients and feel good after I am done eating.
This is one of those go-to meals for us. Isn’t spaghetti pretty much everyone’s fall back meal during a busy week? But I can’t just have spaghetti sauce, it needs to be nice and chunky and loaded with the good stuff. You can put lots of different vegetables in this, the sky’s the limit. Unless it’s mushrooms…. that’s my limit. Oh how I wish I loved them! Luckily there are a lot of other options to choose from.
The best part is that my kids love this too! If your kids aren’t into the spaghetti squash, maybe just make a side of whole wheat noodles. Or if you just don’t want to share the squash (that may have happened recently).
Feel free to experiment and add your favorite toppings. Italian seasoning, basil, oregano, peppers (if you want to spice it up a bit). I actually added diced green chili peppers last time and it was a great addition.
- 1 Spaghetti Squash
- 1 lb ground turkey
- 4-5 sweet bell peppers, chopped
- 1 onion, diced
- 1 jar pasta sauce (find one with few ingredients and the least amount of sugar)
- *optional- diced green chilies or jalapeno peppers, chopped
- *optional- basil, chopped
- *optional- shredded cheese
- Preheat oven to 400.
- Place squash in a roasting pan and poke a few holes. (I have a very difficult time cutting a spaghetti squash if it hasn't been cooked a little first.)
- Let bake for about 15 minutes.
- Remove from oven and cut in half if it is soft enough. Scrape out seeds, and drizzle with a little olive out and sprinkle salt and pepper inside.
- Put a little bit of water in the pan, turn squash face down, and continue to roast for another 45 minutes or so.
- It needs to be soft enough to easily pierce with a fork.
- Meanwhile, cook ground turkey in a frying pan.
- Add the onion and peppers and cook until soft.
- Add the sauce and chilies and cook until warmed through.
- When the squash is done, remove it from the oven and use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally so rake your fork in the same direction as the strands to make the longest "noodles."
- Top with turkey mixture and sprinkle on some cheese or basil.