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Spaghetti Squash with Turkey and Mushroom Marinara

Spaghetti squash has great nutritional value and works beautifully as a substitute for refined pasta. On it's own, squash is not overly sweet, so it lends itself well to savory dishes. The high protein ground turkey rounds out the dish and helps keep you feeling full longer.

Interested in learning more about the health benefits of squash? Check out this article!

Ingredients

  • 1 large spaghetti squash
  • water
  • 1 pound lean ground turkey
  • 8 ounces cremini mushrooms, sliced
  • 1 1/2 cups broccoli florets
  • 24 ounces no added sugar, marinara sauce
  • basil leaves, julienne for garnish

Makes 6 servings

Directions

  1. Carefully slice spaghetti squash in half lengthwise. Scoop out seeds from the middle of the squash.
  2. Fill a 13 x 9 inch glass pan with about 1/2 inch of water and place squash, cut side down in water. Bake at 375'F for 30-40 minutes, until tender. Remove from oven and allow to cool.
  3. In a large saucepan, over medium-high heat, brown the ground turkey. When turkey is partially browned about 5-7 minutes, add in the sliced mushrooms. Continue cooking until meat is no longer pink and mushrooms are tender.
  4. Pour marinara sauce over the meat and mushrooms. Lower heat to medium and add in the broccoli florets. Cover pan and allow sauce to gently simmer.
  5. Once cooled enough to handle, remove spaghetti squash halves from pan. Using a fork, scrape out all of the tender yellow squash from inside and transfer to a bowl.
  6. When meat sauce is heated through and broccoli is tender, remove from heat. Serve spaghetti squash topped with meat sauce and fresh basil leaves.
  7. Tips/Notes: There are many types of premade marinara sauces in the grocery store. Spend some time reading labels and choose one no added sugar (

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Nutrition facts

Per serving (serves 6)

  • calories: 255
  • cholesterol: 77mg
  • fiber: 4.4g
  • potassium: 978mg
  • protein: 24.9g
  • saturated fat: 1.5g
  • sodium: 404mg
  • sugars: 9.8g
  • total carbohydrates: 20.5g
  • trans fat: 0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.


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