- 1 small or medium spaghetti squash
- 1 Tbsp high-heat oil, such as canola or avocado
- 3/4 lb ground turkey
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 4 cups spaghetti sauce, low-sodium, no added sugar
- 8 Tbsp shredded parmesan
This recipe was contributed by Harmons Dietitian Intern Rachael Clark.
Preheat oven to 400°.
Cut spaghetti squash in half lengthwise. Scoop out seeds. Place spaghetti squash cut side down on parchment paper-lined baking sheet. Bake until lightly browned on outside, 30-40 minutes.
Meanwhile, in a large frying pan over medium heat, add 1 tablespoon oil. Add turkey and break into smaller pieces with a spoon or spatula. Season with Italian seasoning and salt. Cook until meat is brown. Drain any extra grease. Add spaghetti sauce to turkey and stir together.
Once spaghetti squash is fork tender, remove from oven and flip squash over, cut side up. Let cool for about 15 minutes and then use a fork to scrape spaghetti squash strands out. Serve spaghetti squash topped with meat sauce and garnish with parmesan cheese.
Nutrition per serving: 340 calories; 14g total fat (4g saturated); 530mg sodium; 34g carbohydrates; 5g dietary fiber; 20g sugar (0g added sugar); 27g protein