Spaghetti squash with meat marinara


Don’t get me wrong, I love pasta, but it never hurts to eat more veggies – and this healthy swap was so delicious.

All-Organic Ingredients:

Small spaghetti squash (or larger if feeding a family)

1 diced green bell pepper (make sure there are four humps on the bottom for the sweetest taste, and feel free to try the other colors instead if you prefer them).

1/4 sweet onion (to taste)

Italian seasoning, garlic powder, onion salt, and pepper (to taste)

Jar of marinara sauce of your choice (I only used 1/2 of a big jar)

1 pound of ground turkey or your choice of meat or meat substitute (I didn’t use all of the meat)


Preheat oven to 425 (ovens vary)

Wash the outside of the squash well, then pat dry

Carefully cut it longways from stem to bottom, then scoop out seeds

Line a baking sheet with foil and put around a half a cup of water in the bottom

Place squash face or insides down and bake for around 25 mins, but check it and again, ovens vary. While its cooking, brown meat or meat substitute of your choice with the pepper and onion, and herbs/spices. Add marinara and stir well.

Let the squash cool until you can use a fork to scrap the insides out to look like pasta, from stem to bottom, in long strokes. (You’ll be surprised how much comes out!)

Plate the squash, then meat marinara mixture and serve with your favorite sites.





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