Ground Turkey Tomato Sauce with Spaghetti Squash

 

My go to “spaghetti” dinner paired with Spade & Sparrows Cabernet Sauvignon.

You can whip up this dinner in less than an hour and it is made with simple ingredients. 

Spaghetti squash is a great alternative to pasta, and is full of vitamins, antioxidants and fibre. I like to top the squash with arugula before adding the sauce to get in some extra greens. Garnish with fresh parsley or basil and some pecorino cheese.

I hope you enjoy it!

 
 
 
 

Ingredients:

(4 servings)

1 package lean ground turkey

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

1 (796 mL) can diced tomatoes

1 (398 mL) can tomato sauce

1 tsp Italian seasoning 

Salt and pepper, to taste

1 spaghetti squash, baked in the oven

Fresh basil, for garnish

Arugula, for serving

Pecorino cheese, shredded for serving

 
 
 

Instructions:

  1. Heat oven to 375 F. Cut spaghetti squash in half and remove the seeds. Place squash cut side down on a parchment lined baking sheet and bake in the oven for about 30 to 40 minutes. It’s done when the fork goes through the squash skin.

  2. Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic for about 3 minutes, or until onion is translucent. 

  3. Add the ground turkey to the pot, cook until no longer pink, then add Italian seasoning. Mix well. 

  4. Then, add the diced tomatoes and tomato sauce and season with salt. 

  5. Simmer sauce for 30 minutes, stirring occasionally. 

  6. Remove the squash from the oven. Using a fork scrape out the spaghetti squash from the skin. 

  7. Plate squash in a bowl, top with arugula, tomato sauce, pecorino cheese and fresh basil. 

  8. Serve with Spade & Sparrows Cabernet Sauvignon and enjoy!

 
MainsMargot Bragagnolo