Nothing beats a meal that’s easy to prepare but looks like it’s been slaved over all day in the kitchen. And this is one such meal. In fact, spaghetti squash alone can work as a great side dish or serve as the perfect substitute for any pasta recipe. The only difference is that this pasta is loaded with beta-carotene and fiber, and has a bit of a crunch in every tender bite. It’s the perfect foundation for a light, yet hearty meal.
Throw your own spin on some easy-peasy spaghetti squash, or try my quick, simple recipe. Today on The Monday Menu, I’m sharing my Turkey Sausage Spaghetti Squash—and viola, dinner is served!
- 4 spaghetti squash
- 1.5 lbs of ground turkey (breast and thigh meat)
- 6 turkey sausage links
- 1 package of white mushrooms
- 3 green bell peppers
- 1 small bunch long green onions
- 1-2 jars of favorite spaghetti sauce
- For the Spaghetti Squash
- Preheat oven to 375°F.
- Wash each squash and cut lengthwise.
- Use a spoon to scoop out and discard seeds from the middle of each half.
- Take a 9x13-inch casserole dish or 13 x 9 x 2-inch baking pan, and pour ½ cup water into the dish and bake until tender, around 30 to 35 minutes.
- Take squash out and allow to cool.
- Using a fork, rack back and forth across the squash to remove its flesh in strands. It should look like spaghetti!
- Set aside.
For the Turkey Sausage Sauce
- Wash and dice white mushrooms, green bell peppers, and long green onions.
- Turn the stove on high and take out a large pot.
- Toss together in pot and cook ground turkey and turkey sausage.
- Add desired seasoning.
- Once most of the pink is gone, mix in mushrooms, peppers, and onions.
- After the vegetables are browned, pour in spaghetti sauce.
- When the turkey sausage mixture is thoroughly cooked, it’s ready to serve with spaghetti squash.
Enjoy, and as always, we’d love to feature you making our recipes—so send us your photos!