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
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)