Spaghetti & Meat Sauce with a TWIST

As colder weather sets in I don’t know about you, but I crave warm, hearty meals which unfortunately aren’t always the healthiest. Here, however, is a spin on a traditionally high calorie, comfort food to make it a good bit healthier but still just as delicious.


1 spaghetti squash
Olive oil (tiny amount)
Salt and Pepper (tiny amount)
A low sugar pasta sauce — Prego that has a few that are pretty low
Lean ground turkey — I usually get the 97% lean

Preheat over to 400

Carefully cut the spaghetti squash in half long ways. I promise this is the most difficult part of the entire meal.

Scrape out the guts….the seeds and stringy parts.

Coat with a a small amount of olive oil, salt and pepper, and place face down on a cookie sheet (they should be laying flat)

Bake about 40min.

Brown turkey.

Add sauce to browned turkey and simmer.

Remove squash from the oven and very carefully turn them over to cool for a few minutes …. WILL BE VERY HOT!!!

Once you can safely handle it, using a fork scrape the insides of the spaghetti squash. It will start to look like noodles.

Serve just as you would regular spaghetti.



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