Guiltless Spaghetti
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Spaghetti with squash instead of pasta. Very filling and great to swap out for pasta!
  • 1 spaghetti squash
  • 1 lb (454 g) lean ground turkey (or extra lean ground beef)
  • 1 jar of low fat, lower sodium jarred tomato basil pasta sauce
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 tsp reduced fat parmesan cheese
  • Additional spices (basil, oregano, dill, garlic) as needed to taste
  1. First, cook spaghetti squash.
Option 1:
  1. Cut squash in half lengthwise and scoop out seeds. In a shallow casserole dish (microwave friendly) place about a ¼ inch of water in the bottom. Place squash face down and microwave covered for approx 12 minutes or until a fork goes easily through the skin.
Option 2:
  1. Punch fork holes in spaghetti squash. Place in microwave on a microwave-safe tray or plate. Microwave for 10 minutes. Turn over and cook another 5 minutes, or until a fork goes easily through the skin. When done, place in a cutting board. Cut lengthwise, scoop out seeds and shred the flesh with a fork.
For the Sauce
  1. Meanwhile, in a skillet, saute turkey onion and mushroom. When veggies are soft, add pasta sauce. Simmer for approx 5-10 minutes.
  2. Using a fork, remove flesh from the spaghetti squash. It will resemble spaghetti!  Toss with Parmesan cheese. Then add sauce on top.
Serving size: 1½ cups squash, 1 cup turkey meat sauce, 2 tsp parmesan cheese Calories: 282 Fat: 7.2 g Carbs: 31 g Sugar: 12 g Fiber: 9.2 g Protein: 25 g
Recipe by Busy But Healthy at