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)