Spaghetti Squash with Turkey & Herbs
Submitted by happyzhangbo
Ground turkey simmered with crushed tomatoes, red wine, capers, and fresh herbs piled over roasted spaghetti squash strands. A hearty low-fat, low-calorie dinner that doesn’t skimp on flavor.
YIELD
6 servingsPREP
15 minCOOK
85 minREADY
105 minHere’s a dinner that hits all the marks: satisfying, healthy, and bursting with flavor. Ground turkey simmers in a rustic sauce of crushed tomatoes, red wine, briny capers, and fresh oregano, then gets spooned over tender roasted spaghetti squash.
The squash stands in for pasta, giving you that same twirl-on-your-fork satisfaction without the carb load. And the sauce? It’s got real depth from the wine and capers, plus a gentle kick of cayenne that warms you from the inside out.
This is a solid weeknight main that feeds six and holds up well as leftovers. The turkey keeps it lean, the herbs keep it lively, and the whole thing comes together while the squash roasts.
Kitchen Tips
- Seed the squash before roasting: Halving and scooping the seeds out first means less fuss when it comes out of the oven.
- Don’t rush the sauce: Let it simmer the full 20 minutes so the wine cooks off and the flavors meld together properly.
- Fresh herbs matter here: Dried oregano works in a pinch, but fresh oregano and parsley give this dish a brightness that dried just can’t match.
- Add the capers late: Stirring them in at the end preserves their briny pop instead of letting them dissolve into the sauce.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Set each squash half cut side down on a cookie sheet and bake uncovered for about 50 to 60 minutes or until a fork or a small sharp knife goes easily into the skin.
Let cool and scoop out the strands of squash with a large spoon and set aside.
Heat the oil in a skillet over medium high heat.
Stir in the onion, garlic and scallions, and cook for 2 minutes.
Stir in the turkey and cook for another 4 minutes.
Stir in the tomatoes and wine and bring to a boil, turn down the heat and simmer for 18 to 22 minutes.
Stir in the capers, oregano, cayenne pepper and parsley; simmer for 4 to 6 minutes.
Pour the sauce over the squash.
Serve warm.
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