Spaghetti Squash Spaghetti

by Emily Satzger in

So I said last week how I just want to eat "cleaner."  Well last night I finally had an opportunity to cook a delicious meal and I made the most delicious(if I don't say so myself) spaghetti squash spaghetti.  If you haven't cooked spaghetti squash yet you must, it's so easy, and it yields a TON!  R even commented on how he enjoys it more than pasta, I can't say the same, but it's not a bad substitute.  I will say, I love how it absorbs more of the flavor of the sauce, where so many times pasta sauce just slides off the pasta.

So here's how you make this deliciousness...


  • 1 spaghetti squash
  • 1 jar of clean and good marinara(no added ingredients, be able to read what's in your jar)
  • 1 zucchini, chopped
  • 1 lb of ground turkey
  • 1/2 white onion, finely chopped
  • salt and pepper to taste


  • Preheat the oven to 400 degrees.  Cut the spaghetti squash in half(vertical) and place in a casserole dish cut side up.  Scoop out the membrane and seeds.  Cook the spaghetti squash in the oven for 50 minutes at 400 degrees.
  • In the mean time brown your ground turkey in a deep pan or pot(or meat of your choice) and cook thoroughly on medium to high heat.  Pour the jar of marinara sauce in the pot and add the zucchini and onion, turn the heat to low and cover the pot allowing the sauce to simmer.
  • By the time the spaghetti squash is done your sauce will have simmered for 20-30 minutes.
  • Remove the spaghetti squash from the oven and allow to cool for 10 minutes.  Then take a fork and scrape the squash out, it will look like long noodles.  
  • Plate the spaghetti squash into a bowl and then pour the sauce on top and ENJOY!