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Sun-dried Tomato Basil Spaghetti Squash (Low-carb, Dairy-free, THM: S, Keto)
It's officially fall! Squashes are abundant and cheap this time of the year, and I've been enjoying cooking with them in as many ways possible. Spaghetti squash is a particular favorite in my house. Once you roast it with olive oil and salt, it's caramelized and sweet and so delicious! To date, my favorite way to make spaghetti squash is in a sun-dried tomato basil sauce with mushrooms, spinach, and ground turkey. It's simple ingredients, it's quick to cook, and it's filling.
This recipe is dairy free, but feel free to sprinkle a layer of cheese onto the skillet as the last step if you wish to do so. Feta would be a great addition, but mozzarella would work, also.
Enjoy this dish alone or pair it with roasted veggies or side salad for a hearty fall meal.
I have linked some of the ingredients that I own down below. These products are the best value and quality that I have found.
Sun-dried Tomato Basil Spaghetti Squash
Serves 4-6.
Ingredients:
1 large spaghetti squash
1 TBSP olive oil
2 lb. ground turkey
16oz. sliced mushrooms
1 yellow onion, diced
1 TBSP minced garlic
1 8oz. can tomato sauce
1 6 oz. can tomato paste
10-12 sun-dried tomatoes canned in olive oil
1/4 packed cup basil leaves
1/16 pure stevia extract powder (2 scoops)
1 tsp mineral salt
3 packed cups spinach
additional basil leaves (optional)
Directions:
Preheat the oven to 400 degrees. Cut the spaghetti squash lengthwise and scoop out the seeds. Rub the olive oil on the inside flesh and sprinkle on mineral salt. Place the flat side facing down on a baking sheet. Roast for 45 minutes.
Brown the ground turkey in a skillet. Drain the meat if it's fatty and add it back into the skillet with the mushrooms, onion, and garlic.
While the vegetables are browning, place the tomato sauce, tomato paste, sun-dried tomatoes, basil, stevia, and salt into a food processor and process until no lumps are present. Pour the sauce into the skillet with the veggies and turkey.
Once the spaghetti squash is done roasting, use a fork to scrape out the flesh.
Add the squash, spinach, and optional additional basil leaves into the skillet. Let the mixture heat and the spinach cook down.
Top with optional cheese, serve, and enjoy!
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