The combination of turkey marinara over spaghetti squash makes for the perfect fall dish. I love the garlic seasonings in the marinara sauce and the texture of the spaghetti squash. It’s super easy to make and you save on all the carbs and processed ingredients in a normal pasta dish. I also love how well it saves during the week and reheats for my meal prep.
Here’s how to make the spaghetti squash:
Preheat oven to 400 degrees F.
Cut squash in half lengthwise.
Scoop out the seeds.
Spray a baking sheet and place squash face down (rub in olive oil if you desire)
Cook for 30-45 min (I like mine more tender at 45 min)
Let cool then scrape out the stringy parts with a fork.
Serve with organic marinara sauce or olive oil.
@Paris.Goes.Fit approves my yummy combination.
Here’s my favorite recipe for turkey marinara sauce:
(Makes about 5 servings)
1.5 cups diced white onion
1.25 cups sliced white mushrooms
1 can diced tomatoes
1 cup organic marinara sauce (or more)
4-5 tsp. olive oil
1.25 lbs ground turkey
3-5 basil leaves
rosemary to taste
garlic lovers Flavorgod seasoning
Combine olive oil, garlic, onions, basil, rosemary & mushrooms in a medium skillet.
Cook until onions are translucent.
Add ground turkey. Cook until ground turkey goes from to pink to brown.
Drain excess water then add canned tomatoes, marinara & flavorgod seasoning.
Bring to simmer and then let cool. Enjoy!
For those on 21 Day Fix, its about 1 red, 1/4 green, 1 tsp per serving.