Spaghetti Squash "Pasta" with Turkey Marinara

Spaghetti Squash "Pasta" with Turkey Marinara

  • 1 spaghetti squash
  • olive oil
  • 1 pound ground turkey
  • salt and pepper
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 6 ripe tomatoes, chopped
  • 1/4 cup tomato paste
  • 1 cup water
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried Italian seasoning

Preheat the oven to 400.  Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.  Drizzle the cut sides lightly with olive oil and sprinkle with salt and pepper.  Place the squash, cut side down, on a baking sheet lined with foil.  Roast for 1 hour, or until tender, then set aside to cool slightly while you make the sauce.

In a skillet, cook the ground turkey until browned.  Season with salt and pepper.  Add the shallot and garlic and cook for 2 more minutes.  Add the tomatoes, tomato paste, water, balsamic vinegar and Italian seasoning.  Simmer for 20-30 minutes, adjusting the seasoning if needed.

To serve, scoop some of the sauce into a bowl.  Use a fork to pull strands of squash away from the skin and pile the squash on top of the sauce.

Yields about 5-6 servings

Recipe from Curly Girl Kitchen