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Spaghetti Squash With Chunky Turkey Marinara Sauce

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 -5
Author Rachael DeVaux


  • 1 medium spaghetti squash
  • ½ cup organic low sodium chicken broth
  • 1 lb organic ground turkey
  • 5-7 small mushrooms
  • 1 medium red bell pepper diced
  • ½ medium white onion chopped
  • ½ tbsp avocado oil or olive oil
  • ½ tsp fennel seed
  • ¼ tsp basil
  • ¼ tsp garlic powder
  • ¼ tsp oregano
  • 1.5 cups organic tomato basil marinara
  • 1 can organic diced tomatoes no salt added
  • 2 cups spinach


  1. To prepare spaghetti squash, slice in half lengthwise and remove the seeds with a spoon. Place one half face down in deep microwavable dish filled with 1 inch chicken broth. Microwave for 7 minutes then remove and let cool on plate while the second half cooks for 7 more minutes. Fork down the sides of each half to create noodles. Season with ground pepper & basil seasoning.
  2. Sauté sliced mushrooms, red bell pepper and onion in oil for 5-7 minutes or until tender. Pour in bowl and set aside.
  3. Cook the organic ground turkey in oil, fennel seed, Basil, garlic, onion powder, and oregano until the meat is browned. Add in marinara sauce, 1 can organic diced tomatoes, juices included to stir. Next, add back in the mushroom, pepper and onions to cook 3-4 more minutes on medium. Stir in 2 big handfuls spinach once done.
  4. Serve with spaghetti squash and other toppings such as avocado, crumbled goat cheese, fresh basil & nutritional yeast for a cheesy flavor.