Roasted Spaghetti Squash with Turkey Meat Sauce

One of my favorite parts of fall is that you can get spaghetti squash on sale for like NOTHING at your local grocery store. As someone who has learned how to LOVE healthy foods (trust me…I used to THROW DOWN at McDonalds!), I also have learned how to not spend my life savings doing it. I, like many others, used to think that eating healthy meant spending a lot. But that isn’t true. You just have to make sure you are eating in season (it’s yummier that way, too). Also, buy only what you need for the week so it doesn’t spoil. I’m resourceful with my produce, ensuring that it makes multiple appearances throughout the week.

FALL IS HERE!!! My FAVE season!!! :)
FALL IS HERE!!! My FAVE season!!! 🙂

Last week I noticed how cheap the spaghetti squash was at Sprouts (my fave grocery store to shop at). At 88 cents per pound, I knew I needed to make sure it hit my list this week! I paid about $1.20 something on a large spaghetti squash. Large enough, that it fed Charles and myself for dinner AND we both have lunch leftovers for tomorrow. SCORE!!!

Spaghetti squash is SO easy to make. And if you’ve never tried it, promise me you’ll give it a chance! It’s so much healthier than eating noodles, has the same “noodle” texture, and it’s a GREAT way to sneak in your veggies and lower your carbs! Here’s what you do!


Preheat your oven to 400 degrees and cut the squash in half lengthwise. Scoop out the seeds and place on a foiled lined baking dish. Drizzle with olive oil and sprinkle with salt, pepper, and a little nutmeg. Don’t skip the nutmeg…it’s seriously the secret weapon to yumminess! 🙂 Roast for 1 hour to 1 hr & 20 minutes and then let sit for 10 minutes before attempting to scoop out the flesh. Once it has cooled enough, you can take a fork and “rake” out the noodle-like strands. I add a little more salt and pepper as well as an extra drizzle of olive oil. Toss and its ready to serve. Tonight I made mine with a yummy turkey meat sauce. NO JARRED SAUCE HERE! Again…so easy and it cooked the whole time my squash roasted. Check out the recipe below and let me know what you think! 🙂


Turkey Meat Sauce


  • 1/2 pound ground turkey

  • 1 tsp butter

  • 1 tsp olive oil

  • 1/2 yellow onion

  • 1 stalk of celery

  • 8 baby carrots

  • 3 cloves of garlic

  • 1 cup mushrooms

  • 1 small can sliced black olives

  • 28 oz can diced tomatoes (with basil)

  • 1/2 cup red wine (I used a Zinfandel)

  • salt and pepper

  • 2 bay leaves

  • 1 tsp corn starch


  1. Heat a sauce pan over medium heat. Add butter and olive oil.

  2. Finely chop onions, celery, and carrots and add to pan, cooking for 4-5 minutes until soft. Add in chopped mushrooms and finely chopped garlic.

  3. Allow to cook for 3-4 more minutes. Drain the can of olives and add into the vegetable mixture.

  4. Finish adding the remaining ingredients, stir, and turn heat to low.

  5. Let the sauce simmer for at least one hour to thicken up and marry the flavors.

  6. Serve over roasted spaghetti squash or noodles of your choice.

One Response to Roasted Spaghetti Squash with Turkey Meat Sauce

  1. I am making this sauce now but serving it over whole wheat spaghetti instead of the spaghetti squash. Smells amazing in my kitchen right now. Thanks for the recipe. I never go wrong with your website.