Hi everyone! I hope you’ve all had a wonderful week. This week, I’m bringing you a wholesome twist on a beloved comfort dish of mine, spaghetti made with ground turkey and spaghetti squash. It’s hearty, full of flavor, and 100% gluten-free. Whether you’re looking for something lighter, watching your carb intake, or just craving something new, this is the perfect go-to dinner.
Why I Love This Dish
Spaghetti squash is an amazing gluten-free substitute for pasta. It has a subtle flavor, a tender texture, and takes on the sauce beautifully. Pair that with savory ground turkey and a rich tomato sauce, and you’ve got a nutritious, protein-packed meal that doesn’t compromise on taste.
Ingredients:
1 medium spaghetti squash
1 tablespoon olive oil
Salt & pepper (to taste)
1 lb ground turkey
1/2 onion, diced
2 cloves garlic, minced
1 jar (24 oz) of your favorite gluten-free marinara sauce
1 teaspoon Italian seasoning
Optional: Fresh basil, red pepper flakes, grated parmesan (or dairy-free alternative)
Instructions:
1. Roast the spaghetti squash:
Preheat your oven to 400°F.
Slice the squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
Once cool enough to handle, use a fork to scrape out the strands.
2. Cook the turkey:
In a large skillet over medium heat, sauté the onion and garlic until fragrant (about 2–3 minutes).
Add the ground turkey, season with salt, pepper, and Italian seasoning, and cook until browned.
3. Add the sauce:
Pour in the marinara sauce and stir to combine. Simmer for 5–10 minutes to let the flavors meld.
4. Plate it up:
Serve the turkey marinara over a bed of spaghetti squash. Top with fresh basil, red pepper flakes, or cheese if you like.
I have not had great luck with roasting spaghetti squash, even though everyone claims it's so easy. I guess I need to give it another shot.
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