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I am not a huge fan of pasta but I love spaghetti sauce. This recipe is perfect because the squash takes the place of noodles and is very quick and easy to make! Normally I like to make my own sauce but when you are in a hurry for a quick meal, a store bought jar of spaghetti sauce will work. Josh has introduced a no-salt added kind of sauce to me that we both love and always use now. I love the texture of spaghetti squash and how it actually looks like spaghetti noodles…I don’t miss the pasta at all and it is a great way to eat more vegetables!

Spaghetti Squash Spaghetti

Servings: 2

Prep/Total Time: 60

Nutrition Info: Calories-460; Fat-16g; Cholesterol-72mg; Sodium-272mg; Carbohydrates-55g; Fiber-16g; Protein-32g; Sugar-20g


  • 1 spaghetti squash
  • 1/2 pound lean ground turkey, cooked
  • 2 cups low-sodium spaghetti sauce
  • 1/2 sweet onion, chopped
  • 1/2 cup mushrooms, chopped
  • 2 Tbsp goat cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes


  1. Pre-heat the oven to 375
  2. Cut the squash in half, length-wise (if it is too hard to cut, place in the microwave for about 5 minutes to soften the skin) and take out the seeds and pulp and place open side down on a cookie sheet and cook for 45 minutes
  3. Meanwhile, saute the onion and mushrooms and then add the ground turkey until vegetables are softened and turkey is no longer pink
  4. Mix together the sauce with the vegetables, turkey and seasonings
  5. Using a fork, scrape the inside squash out (it will resemble spaghetti noodles)
  6. Top the squash with the sauce and goat cheese