Spaghetti Squash

5 Feb

Not only will this meal forever remind me of family vacation, Park City 2012 but it makes me feel like I am eating normal lol. And because all of us are not as talented as Mark in whipping together Spaghetti sauce from scratch (bravo mark!) I made a recipe that was simple, with the help of Prego.


1 jar Prego Traditional Spaghetti Sauce (it’s gluten free! used a large jar for leftovers)
1 pound Italian Seasoned Ground Turkey (tastes like sausage)
1 can stewed tomatoes
1 zucchini
some shavings of white onion (as much to liking)
1 or 2 Spaghetti Squashes (if you want left overs or not)

I had no idea how to make spaghetti squash until I saw Kristy make it. Maybe you all already know how it’s done, but I found a recipe how to make it and it turned out yummy.


Preheat oven to 375 degrees. Cut off stem and cut squash in half long ways. Deseed center. Sprinkle salt & pepper on the halves and pour olive oil generously on top. Bake for 40-90 minutes. To know when it’s done, take a fork and stab the outter ridge of the squash right beside the skin. If it pokes through and falls apart easily it is ready. Take that same fork and begin scraping the meat of the squash into a bowl, discarding the skin, and mix it up!


Cook turkey. When its done (the good thing with turkey is you don’t have to drain it like you do ground beef) add in all sauce, tomatoes, chopped zucchini and onion. Cook until zucchini is cooked and serve on top of squash!

You ladies probably did not need ANY of that detail on how to make it but I was just happy to find gluten free spaghetti sauce, something that doesn’t take a lot of work but looks and tastes like it did and easy to whip together. Enjoy!


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