Spaghetti Squash

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Spaghetti Squash Recipe (page 3 and page 4) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.

Spaghetti Squash comes in a variety of shapes, sizes, and colors. The most common example we see it is yellow. When raw, it has the flesh of a regular squash, but when cooked it has strings similar to spaghetti.

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Spaghetti Squash RecipeDownload

4-6 Servings / Serves 4-6

Ingredients

  • Spaghetti Squash – smallest size possible
  • 1 lb Brussels sprouts
  • 1 lb ground turkey
  • 3 cloves garlic – minced
  • ½ medium size onion – minced
  • 1 jar store bought marinara
  • 2 tablespoons​ + ​2 tablespoons​ + ​1 tablespoon​ light olive oil
  • ½ teaspoon​ + ​½ teaspoon​ dill
  • ½ teaspoon​ + ​½ teaspoon​ thyme
  • ½ teaspoon​ + ​½ teaspoon​ garlic powder

Directions

Spaghetti Squash

  1. Preheat oven to 385 degrees Fahrenheit.
  2. Cut spaghetti squash in half, and remove seeds and excess strands.
  3. Spread ​2 tablespoons light olive oil​, ​½ teaspoon dill​, ​½ teaspoon thyme​, ​½ teaspoon garlic powder​, salt, and pepper onto spaghetti squash.

Brussel Sprouts

  1. For each Brussels sprout, cut off the stem and then in halves. If the Brussels sprout is large, cut in quarters.
  2. Spread ​2 tablespoons light olive oil​, ​½ teaspoon dill​, ​½ teaspoon thyme​, ​½ teaspoon garlic powder​, salt, and pepper onto Brussels sprouts.

Oven

  1. Cover two pans with aluminum foil or parchment paper, and lay spaghetti squash flesh side down on one pan, and Brussels sprouts on the other pan.
  2. In the oven, place spaghetti squash on the top rack, and Brussels sprouts on the lower rack. Roast in preheated oven (385​°​F) for 25 minutes.

Sauce

  1. On medium to high heat, add ​1 tablespoon light olive oil​ to a pan. Sauté the onions until translucent and coated with oil, about 2 minutes.
  2. Add garlic and sauté for about 30 seconds to 1 minute. Then add the ground turkey.
  3. Let turkey cook until opaque, about 5 minutes.
  4. Stir in marinara sauce and mix with turkey. Season sauce with salt and pepper to taste. Bring sauce to boil or until thoroughly heated.

Finishing Touches

  1. Let spaghetti squash cool. After cooled, scrape the flesh out of the squash. The scraped squash should come out as spaghetti strands.
  2. Serve spaghetti squash with sauce and Brussels sprouts.