To me a big bowl of spaghetti and meat sauce feels like home. It was something my grandma and mom made a lot when I was growing up. So I thought why not try to recreate a healthier version of that, that still feels like a classic comfort food. This dish is full of flavour and a great alternative when you are wanting something a little lighter!
First I started off by making my own tomato sauce, to me a homemade tomato sauce really can’t be beat. I recently was watching “The Chef Show” with Jon Favreau and Roy Choi, where they made a tomato sauce with garlic confit, mushroom stock and whole tomatoes. Although it was almost a full day process, the outcome was amazing and I have since gone back and made it 2 more times! Try it out. I used that recipe as the base of my meat sauce and then added on the browned ground turkey, herbs, spices and sautéed leeks + mushrooms. You could also use a good quality store-bought tomato sauce! Whichever works for you. Let the meat sauce simmer for at least 20 minutes to let all the flavours combine.
To make the spaghetti squash, you first want to preheat your oven to 375°F. Carefully cut the spaghetti squash down the middle lengthwise. This may be a bit tricky, make sure you have a really sharp knife and a stable cutting board. Once the squash is sliced and your arm workout is over, you’ll want to scoop out the seeds and slimy membrane.
When your oven is preheated, place the two halves face down on a baking sheet and bake for 15 minutes. After 15 minutes flip them over to bake for additional 7-10 minutes, until the squash is fork tender and easily comes off the skin.
Let it cool for a few minutes before handling. Begin to scrape the squash out with a fork, it should come off in strands that look like spaghetti! Nature is pretty cool!!
Portion out the squash into bowls and top with the turkey meat sauce and a little freshly grated parmesan for good measure.
I hope you enjoy this one, I make this recipe pretty regularly in the fall and winter months! You can always switch up the veggies that you include in the sauce to try something new. I love peppers, fresh tomatoes, spinach, zucchini, yellow onion and of course leeks and mushroom. Get creative, the options are endless.
Roasted Spaghetti Squash with Paleo Turkey Meat Sauce
- 1 large spaghetti squash
- 1 leek, thinly sliced (discard the green part)
- 1 cup Cremini mushrooms, chopped
- 1 lb ground turkey
- 2-3 cups tomato sauce, homemade or store-bought
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Italian seasoning
- Parmigiano-reggiano, freshly grated for serving
- Preheat the oven to 375°F. Carefully cut your spaghetti squash lengthwise with a sharp knife.
- Once cut in half, scoop out the seeds and membrane, discard.
- Place the squash flesh side down. Bake for 20 minutes. Meanwhile, begin making your meat sauce. Heat a sauté pan with 2 teaspoons olive oil. Add the ground turkey and brown until fully cooked. Add any additional veggies of your choice. I used leeks and mushroom. Cook until veggies are soft. Add salt, pepper, red pepper flakes & Italian seasoning. Add your homemade tomato sauce or store-bought. Which ever works! Let simmer for 20 minutes
- Turn over and bake for another 10 minutes. Should now be fork tender and easy to shred with a fork.
- Once cool enough to handle. Scrape the spaghetti squash flesh out with a fork into bowls, it should come out in strands that look like spaghetti. Top off with the meat sauce and fresh parmesan!