Spaghetti Squash Spaghetti
Traditional spaghetti with a twist, or crunch if you will!
Servings Prep Time
6People 20minutes
Cook Time Passive Time
40minutes 15 minutes
Servings Prep Time
6People 20minutes
Cook Time Passive Time
40minutes 15 minutes
  1. Cut spaghetti squash in half long ways
  2. Scoop out seeds on both sides of spaghetti squash
  3. Drizzle olive oil on inside of squash. 1 tbsp per side. Make sure olive oil is rubbed onto all inside surface.
  4. Sprinkle salt and pepper to taste. Optional
  5. Lay the cut side down on cookie sheet and place in oven
  6. Cook for 40 min on 400 degrees Fahrenheit. (other cooking options listed above)
  1. Brown the ground turkey or beef till fully cooked. Added seasonings are optional
  2. Once browned, add spaghetti sauce to meat
Putting it all together
  1. Once spaghetti squash is fully cooked, allow to cook for 15 minutes or longer.
  2. After cooled enough to touch, use a fork to scrape the inside of the spaghetti squash. This will release the squash in the form of angel hair noodles.
  3. Scrape as much as possible without getting the outer shell in the bowl.
  4. When ready to eat, portion out spaghetti squash, add the ground turkey sauce on top and sprinkle with parmesan cheese.
Recipe Notes

Serves well with a side salad and vegetables.

Refrigerate after eating. Lasts for 5-8 days.

To add more vegetables: Mix in spiralized zucchini to the noodles.Shred carrots and add to sauce.  Or add spinach to sauce.

To add more protein: Add 1/2 – 1 cup quinoa to sauce. This will add roughly 4-8 grams of protein.

Fiber can be added to the sauce by mixing in ground flaxseed or ground chia seeds. 2 tbsp will add 7 grams or 8 grams of fiber respectivley.

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