Spaghetti Squash with Turkey Marinara
A cozy, feel-good recipe that’s light on carbs but packed with flavor. Perfect for an easy weeknight dinner when you want something hearty, nourishing, and simple.
Ingredients
For the squash:
2 spaghetti squash
Olive oil
Salt
Black pepper
Garlic granules
For the sauce:
1 jar Carbone’s marinara sauce (or your favorite marinara)
1 yellow onion, diced
2 carrots, peeled and chopped
1 cup mushrooms, sliced
1 lb ground turkey
Salt, to taste
Black pepper, to taste
Italian seasoning, to taste
Garlic granules, to taste
Crushed chili flakes, to taste
Freshly grated Parmesan, for serving
Instructions
1. Prepare the Spaghetti Squash
Preheat your oven to 400°F.
Wash the spaghetti squash and microwave each one for 2 minutes to soften slightly.
Carefully cut each squash in half lengthwise and scoop out the seeds.
Drizzle olive oil over all sides of the squash, then season generously with salt, black pepper, and garlic granules.
Place the squash halves face down on a baking sheet lined with parchment paper.
Roast for 40 minutes, until tender and golden at the edges.
2. Make the Turkey Marinara Sauce
While the squash is roasting, heat a large skillet over medium heat.
Sauté the diced onion, carrots, and mushrooms in a drizzle of olive oil until softened and fragrant.
Add the ground turkey, breaking it up with a spatula, and cook until browned.
Pour in the marinara sauce, stirring to combine.
Season the sauce with salt, black pepper, Italian seasoning, garlic granules, and a pinch of crushed chili flakes for heat.
Bring to a gentle boil, then lower the heat, cover, and simmer for at least 20 minutes to deepen the flavors.
3. Assemble & Serve
Once the spaghetti squash is ready, remove from the oven and carefully turn each half over.
Use a fork to gently scrape and fluff the flesh into spaghetti-like strands.
Spoon a generous amount of turkey marinara sauce over the squash noodles.
Finish with freshly grated Parmesan and serve warm.
