Spaghetti Squash with Turkey Meat Sauce
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I've officially eaten this meal three weeks in a row. Obsessed yes, overboard yes, but delicious enough to eat week after week.
Over the past few months I've loved getting plugged into a new community group through my church. They found out I had a food blog and quickly decided that a cooking class was a must. I easily obliged. We finished our study going over this book (which I love, have read twice now, and highly recommend) two weeks ago. We used last week's meeting as a time to have fellowship over food and conversation instead of our regular study.
Sticking to what I know, I led a them through how to make this beloved new dish of mine, and paired it with Perfect CCCs of course!
Spaghetti Squash with Turkey Meat Sauce
yields 6 servings
Ingredients:
2 - 3 spaghetti squash, halved
1 pound lean ground turkey
1 tablespoon olive oil
2 medium zucchini, shredded
2 medium carrots, shredded
1 (15 ounces) can tomato sauce, no sugar added
1 (28 ounces) can diced tomatoes
2 cups raw spinach, tightly packed
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste
Dairy free or regular shredded mozzarella
Directions:
Preheat your oven to 425 degrees. Microwave each spaghetti squash for 5 minutes (this makes it easier to cut in half). Take out of the microwave and slice in half. Scoop out the seeds. Arrange spaghetti squash halves on a roasting sheet. Drizzle with olive oil and season with salt and pepper. Cook for 25-30 minutes.
While your squash is cooking, in a large pan over medium heat, cook the turkey in the 1 tbsp. of olive oil until almost completely cooked. When just a little bit of pink is left add the zucchini, carrots, tomato sauce, diced tomatoes, spinach and spices. Stir to combine and let cook until the spinach has wilted. Turn to low, cover and let simmer for 20 minutes.
Once your spaghetti squash is done, use a fork to scrape the insides and create the “spaghetti noodles.” Layer a spoonful of sauce, draining some of the liquid of the sauce and using more of the meatiness, over the top of each squash. Turn on your broiler. Sprinkle the top of each squash with some cheese. Place under your broiler for 2 minutes to melt the cheese. Fresh cracked black pepper over the top and you are ready to serve!
*The sauce makes a ton. I like to pile on the sauce, but any leftovers store well in the fridge or freezer. When cooking for myself I prep one squash at a time and keep the sauce in the fridge. I take a cooked squash and the sauce and heat in the microwave. Then repeat the broiler step for a fresh hot meal each night.
The meal went over well with the group and the cookies scored a win. Hope you love it as much as I do!
Annie
