Spaghetti Squash with Meat Sauce


Here’s a great gluten-free and delicious lower carb substitution for pasta. Spaghetti squash is high in fiber and low in sodium. In this recipe, this versatile vegetable will resemble spaghetti-like strings.


What you’ll need:

1 spaghetti squash (serves up to 4)

1 lb. lean ground turkey

1 jar of spaghetti sauce

½ white onion, diced

1 cup of white or baby portabella mushrooms

½ green pepper, chopped

2-3 cloves garlic, finely chopped

Salt and pepper to taste


How to prepare squash:

Preheat oven to 400 degrees. Cut squash in half (you’ll need a heavy-duty knife). Scoop out the seeds and membrane of the squash (similar to how you would clean out cantaloupe). Place squash in baking dish, uncovered, flesh side down. Add about 1/2 inch of water to the bottom of dish. Bake for 50 min – 1 hour.

How to prepare meat sauce:

Heat a skillet to medium heat and cook ground turkey until mostly until mostly brown. Add diced onion and green pepper and cook until soft (about 8-10 minutes). Add garlic and continue to cook for another two minutes. Add sauce. Let simmer until all flavors meld together.

To finish up:

Take a fork and begin to shred inside of spaghetti squash. This should create the look of noodles. Top with sauce and fresh or dried basil and serve immediately.

Nutritional Analysis: One serving equals approx. 177 calories, 5g fat, 19g carbohydrate and 14g protein.

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Ilen & Lauren Bell are the husband and wife team behind Black Fitness Today, born, in 2011, out of their motivation to change culture, build a platform and lead the charge. Their purpose is to help change the culture towards health and fitness in the African-American community, showcase those who are making an impact, and promote healthier living. They also aim to serve as a platform for African-American fitness and health professionals and enthusiasts who are otherwise overlooked in traditional fitness media.

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