Spaghetti Squash and Turkey Sauce

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  • .5 tsp salt
  • 2 tsps olive oil
  • pepper and garlic powder to taste
  • 1 med onion
  • 1 cup chopped carrots
  • 1 cup sliced crimini mushrooms
  • 1 can no salt added diced tomatoes
  • 1 jar organic tomato basil sauce
  • 1 lb ground turkey (leanest)
  • 1 clove crushed garlic
  • Fresh basil to taste

Directions for spaghetti squash:

  1. Cut squash in half
  2. Scoop out seeds
  3. Place face up in large casserole dish with a little water in the bottom
  4. Sprinkle tbsp olive oil between both halves
  5. Season with pinch of salt and pepper in each
  6. Bake at 400º for 40mins or until squash pulls apart easily

Directions for sauce:

  1. Cut onion and carrots and add to large saucepan with salt and olive oil (crushed garlic if desired will be added now)
  2. Cook onions until translucent, then add in sliced mushrooms.
  3. Add in ground turkey with cooked veggies until browned
  4. Add in tomatoes and tomato sauce and let simmer for 20mins
  5. Serve with spaghetti squash or whole wheat pasta


  • Add small amount of water when cooking veggies so they don’t stick
  • Add basil in with the sauce and tomatoes