Spaghetti is the ULTIMATE comfort food.

It's rich, carb-heavy, and so quick and easy to prepare! BUT, eating spaghetti isn't necessarily the best for your health...or your waistline.

Gluten-free and void of the high-glycemic carbs, spaghetti squash is truly the best compromise between healthy and delicious comfort food. You'll be amazed at how easy, cheap, and versatile it is to cook with this tasty winter vegetable! It has great flavor, and when it’s prepared correctly it really does have the texture of noodles. Not to mention, it’s loaded with vitamins, minerals, antioxidants and fiber! 

There are a few different methods to cooking a spaghetti squash. I prefer cooking it in the oven as it retains the best flavor and texture, so that's what you'll see here.

When shopping, look for a firm, blemish-free squash and store it on the counter out of direct sunlight; it will keep on your counter for a few weeks!

I got this recipe from my Core De Force Nutrition Guide, and only tweaked a few things based on what I had on hand!

So, without further ado, here is our version:

Spaghetti Squash with Turkey Meat Sauce

5 servings


  • 1 large spaghetti squash (about 3 1/2 lbs) cut in half lengthwise
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp olive oil
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 tsp dried oregano leaves
  • 1 tsp crushed red pepper flakes
  • 1 lb lean ground turkey
  • 1 jar garlic pasta sauce (25 oz)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 400 F
  2. Remove seeds and membrane from squash; plash squash, cut side up, on baking sheet.
  3. Season with 1/2 tsp salt and 1/4 tsp pepper.
  4. Bake for 50 to 60 minutes, or until tender. Separate strands with a fork; place in a large bowl. Set aside.
  5. While squash is baking, heat oil in large skillet over medium heat.
  6. Add onion, bell pepper, and mushrooms. Cook, stirring frequently, for 6 to 8 minutes, or until tender.
  7. Add garlic, oregano, and crushed red pepper. Cook, stirring frequently, for 1 minute, or until fragrant.
  8. Add turkey; cook, stirring frequently for 4 to 6 minutes, or until turkey is no longer pink.
  9. Add pasta sauce, and season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
  10. Evenly divide squash between five plates. Top evenly with sauce cheese, and basil. Serve immediately.

Container Count

  • 1 1/2 Green
  • 1/2 Purple
  • 1 Red
  • 1/2 Blue