Loaded Turkey Spaghetti Squash with Roasted Veggie Sauce is the BEST healthy recipe! Minimally processed with a perfect taste!
This clean food recipe, will have your body thanking you!
Are you ready to hear what this amazing recipe has to offer?? Here we GO!!!
Low calorie, low carb, dairy-free, gluten-free, low fat!! It’s award winning, I think! 🙂
Hands down my favorite fun recipe, filled with nutritious vitamins and lean protein.
Tips: Mushrooms and green onions are OPTIONAL. 🙂
How to make: Loaded Turkey Spaghetti Squash with Roasted Veggie Sauce
- Pre-heat oven to 375.
- Carefully slice whole spaghetti squash into 2 halves.
Remove seeds by scraping with spoon or pulling out by hand.
Drizzle olive oil and 3/4 cup of water in glass baking dish or selected pan with parchment paper.
Place spaghetti squash halves face down and bake for approximately 50-60 minutes.
The water and oil mixture help soften this amazing squash!
5. Cut zucchini into spears, tomatoes into quarters, garlic into halves. Drizzle olive oil on baking pan lined with parchment paper. (Optional: green onions get cut into small slices)
6. Arrange zucchini, tomatoes and garlic on baking pan. Drizzle olive across veggies. Add a couple pinches of sea salt.
7. Place in oven next to currently baking spaghetti squash. Roast veggies for approximately 22-25 minutes. (stirring halfway)
Loaded Turkey Spaghetti Squash with Roasted Veggie Sauce – This is the chunky secret sauce... 🙂
One with green onions and one without. 🙂
Both are tasty!
4. While spaghetti squash and mixed vegetable topping is cooking, brown turkey with a drizzle of olive oil and 1/4 cup water.
Optional: (pair with mushrooms & cook together, with 3/4 cup of water instead)
(To Make Plant Based/Vegan, remove meat and add extra mushrooms)
5. Once roasted vegetables for sauce are cooked, allow to cool to lukewarm.
Place in blender, with a very quick pulse blend. (keep chunky consistency)
Tip: This will be about 1-2 “quick” pulses with the blender.
6. Carefully spoon or fork the spaghetti squash away from the shell.
The roasted spaghetti squash will be hot to touch, so be extra careful. (allow to cool for a few, before rotating over)
7. Carefully fork the spaghetti squash away from the shell.
Layer turkey inside spaghetti squash.
Top freshly ground chunky veggie topping as the “sauce”.
Enjoy!! You may also, scrape the “noodles” out and plate it that way.
However, I think this way, is a fun way to eat!
Looking for a Dairy-Free Grated Cheese?
I prefer, cashew grated cheese “Nooch It” as a healthy alternative to parmesan cheese. It’s good!!
If you like the Loaded Turkey Spaghetti Squash with Roasted Veggie Sauce… You might like this recipe!
Love Me Tender Turkey
Follow me on Pinterest and Facebook
TikTok and Instagram
Loaded Turkey Spaghetti Squash with Roasted Veggie Sauce
Equipment
- 1 Skillet
- 1 Baking Pan
- 1 deep glass oven dish or baking pan
- 1 blender or smoothie blender
Ingredients
- 1 pound ground turkey.
- 1 whole yellow squash.
- 2 medium size zuchini.
- 4-5 whole on the vine tomatoes.
- drizzles olive oil.
- pinches flaky sea salt.
- 1 clove garlic.
- 2 stalks green onions. OPTIONAL
- 1/2 package sliced white mushrooms OPTIONAL
Instructions
- Pre-heat oven to 375.
- Carefully slice whole spaghetti squash into 2 halves. Remove seeds by scraping with spoon or pulling out by hand. Drizzle olive oil and 3/4 cup of water in glass baking dish or selected pan with parchment paper. Place spaghetti squash halves face down and bake for approximately 50-60 minutes.
- Cut zucchini into spears, tomatoes into quarters, garlic into halves. (Optional: green onions get cut into small slices)Drizzle olive oil on baking pan lined with parchment paper. Arrange zucchini, tomatoes and garlic on baking pan. Drizzle olive across veggies. Add a couple pinches of sea salt.Place pan in oven next to currently baking spaghetti squash. Roast veggies for approximately 22-25 minutes. (stirring halfway)
- While spaghetti squash and mixed vegetable topping is cooking, brown turkey with a drizzle of olive oil and 1/4 cup water. Optional: (or pair with mushrooms & cook together with 3/4 cup of water instead)
- Once roasted vegetables for sauce are cooked, allow to cool to lukewarm.Place in blender, with a very quick pulse blend. (keep chunky consistency)
- Carefully fork the spaghetti squash away from the shell.Layer turkey inside spaghetti squash. Top freshly ground chunky veggie topping as the “sauce”.
I have been reading out some of your articles and i can state pretty nice stuff. I will surely bookmark your site.
I needed to send you a little observation to help thank you so much the moment again regarding the beautiful tips you’ve discussed in this case. This is certainly seriously generous of people like you to supply easily just what most of us might have offered for sale as an ebook in order to make some dough for themselves, particularly seeing that you might have done it if you desired. Those strategies as well acted to become fantastic way to fully grasp someone else have the same keenness the same as my very own to learn a little more around this condition. I’m sure there are thousands of more fun situations ahead for people who check out your blog post.