AuthorJeanne PetrucciCategoryDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 spaghetti squash
 cooking spray
 1 Tbs olive oil
 1 lb ground turkey
 1 large onion, diced
 3 carrots, peeled and diced
 3 cloves garlic, minced
 1 10 oz. package mushrooms, diced
 1 (28 oz.) can diced tomatoes
 1 bunch Swiss chard, chopped (about 4 cups)

Prep
1

Preheat oven to 400° F.

2

Line baking sheet with parchment paper.

3

Cut spaghetti squash in half. Scoop out seeds.

4

Dice onion and mushrooms.

5

Peel and dice carrots.

6

Mince garlic.

7

Chop Swiss chard.

Make
8

Spray squash with olive oil, place squash flesh side down on the baking sheet. Place in the oven. Cook until tender, approximately 30-40 minutes.

9

Add 1/2 tablespoon olive oil to a large sauté pan over medium-high heat. Brown the ground turkey, and drain any excess fat grease if needed. Remove from pan and set aside.

10

Add remaining 1/2 tablespoon of olive oil to the pan and sauté the onion and carrots until soft, approximately 5 minutes.

11

Add the garlic and sauté until fragrant, about 2 minutes.

12

Add diced mushrooms, sauté for 5 minutes.

13

Return the browned ground turkey to the pan.

14

Add diced tomatoes (with the juice) and sauté 5 minutes.

15

Add Swiss chard, sauté 2-3 minutes. Simmer until sauce reduces by half.

16

Once squash is cooked and has cooled enough to handle, use a fork to loosen the strands of “spaghetti” from the inside of the cut squash.

17

Top spaghetti squash with turkey Swiss chard tomato sauce.

Ingredients

 1 spaghetti squash
 cooking spray
 1 Tbs olive oil
 1 lb ground turkey
 1 large onion, diced
 3 carrots, peeled and diced
 3 cloves garlic, minced
 1 10 oz. package mushrooms, diced
 1 (28 oz.) can diced tomatoes
 1 bunch Swiss chard, chopped (about 4 cups)

Directions

Prep
1

Preheat oven to 400° F.

2

Line baking sheet with parchment paper.

3

Cut spaghetti squash in half. Scoop out seeds.

4

Dice onion and mushrooms.

5

Peel and dice carrots.

6

Mince garlic.

7

Chop Swiss chard.

Make
8

Spray squash with olive oil, place squash flesh side down on the baking sheet. Place in the oven. Cook until tender, approximately 30-40 minutes.

9

Add 1/2 tablespoon olive oil to a large sauté pan over medium-high heat. Brown the ground turkey, and drain any excess fat grease if needed. Remove from pan and set aside.

10

Add remaining 1/2 tablespoon of olive oil to the pan and sauté the onion and carrots until soft, approximately 5 minutes.

11

Add the garlic and sauté until fragrant, about 2 minutes.

12

Add diced mushrooms, sauté for 5 minutes.

13

Return the browned ground turkey to the pan.

14

Add diced tomatoes (with the juice) and sauté 5 minutes.

15

Add Swiss chard, sauté 2-3 minutes. Simmer until sauce reduces by half.

16

Once squash is cooked and has cooled enough to handle, use a fork to loosen the strands of “spaghetti” from the inside of the cut squash.

17

Top spaghetti squash with turkey Swiss chard tomato sauce.

Spaghetti Squash with Turkey Vegetable Sauce