italian turkey over spaghetti squash

our noodle-less version of spaghetti.

spaghetti squash is tasty and incredibly easy to make.  this is a simple weeknight meal and it saves well for leftovers and for meal prepping but i make it up as i go so i might be guesstimating the ingredients a little bit.  you'll get the general idea.

italian turkey over spaghetti squash

1 decent sized spaghetti squash
{garlic powder
onion powder
kosher salt
ground pepper}
1 tbsp olive oil
1.5 lbs lean ground turkey
24 - 32 oz marinara sauce*
2 tsp italian seasoning
s&p to taste
1 yellow onion, chopped
2-3 cloves garlic, crushed
3-4 zucchini, sliced
8 oz button mushrooms, sliced

first, prepare the spaghetti squash (cut the squash in half, remove the seeds and "guts," season with garlic powder, onion powder, kosher salt & ground pepper, wrap in plastic wrap and microwave for 7 minutes):

while the squash is cooking, brown the onions in a skillet pre-heated with olive oil until they are soft.  add crushed garlic and saute until fragrant (30-60 seconds).  add turkey, italian seasoning and continue cooking until brown.  add zucchini, mushrooms and season with salt & pepper.  saute veggies for a few minutes before adding marinara.  after a few minutes, add the marinara (sometimes i add small amount of water if the marinara is too thick). reduce heat and cover.  let mixture steam for another 10 minutes or so until veggies are soft.

*i use bottled marinara rather than making my own (lazy?) but, i always look for whichever brand has the lowest grams of sugar which, in this case, was a 25 oz jar of delallo marinara.

once the veggies are cooked through, serve over spaghetti squash with a pinch of grated parmesan. yum!

(no, my kids won't eat this without actual spaghetti noodles)

1 comment:

Candice said...

I discovered spaghetti squash this winter and ate it every week. Such an easy and delicious vegi. My use was not as gourmet as this, but this looks heavenly.

Related Posts Plugin for WordPress, Blogger...