World’s Best Spaghetti Squash Spaghetti
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Dietary | Gluten-free |
| Meal type | Main Dish |
| Misc | Serve Hot |
Nothing makes spaghetti better than a deep, rich sauce, unless you put it on top of spaghetti squash! Spaghetti Squash Spaghetti equals no bloated tummy!
Ingredients
- 1 Large spaghetti squash (sliced in half length-wise)
- 4 tablespoons olive oil
- 1 Large sweet onion (chopped)
- 3 cloves garlic (sliced or minced)
- 1lb turkey (ground)
- 2 cans chopped organic tomatoes (14.5 oz)
- 1 can organic tomato paste (6 oz)
- 1/2 cup Cabernet Sauvignon (or other red wine)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey (raw)
- 1 tablespoon Italian Seasoning
- salt & pepper (to taste)
Optional
- 1/2 teaspoon cayenne pepper
Directions
| Step 1 | |
 Cut spaghetti squash in half length-wise and remove seeds and loose fibers. Rub one tablespoon of olive oil onto each halve. Sprinkle with salt and pepper. Turn flesh-side down onto cookie sheet and bake in a 375 degree oven for 40 minutes. | |
| Step 2 | |
 Add remaining olive oil to saute pan. Chop onion and garlic and add to pan. Saute on medium high until onions begin to soften (about 5 minutes). Add turkey and saute until fully cooked. | |
| Step 3 | |
 Add canned tomatoes, tomato paste, red wine, balsamic vinegar, honey, Italian seasoning, salt & pepper, and cayenne pepper (optional). Stir until fully blended. Turn heat to medium low stirring occasionally. | |
| Step 4 | |
 Remove spaghetti squash from oven and turn squash over. Gently fork the inside flesh causing "spaghetti" strands to appear. Fill the spaghetti squash with the strands. | |
| Step 5 | |
 Scoop a heaping spoonful of sauce on top of strands. Sprinkle with Parmesan cheese and freshly shopped basil. | |
| Step 6 | |
 Slice each half down the middle and serve. Eat the insides of the squash but not the outer skin. | |
