Are you a fan of spaghetti squash or are you one of those people who isn’t quite sure what to do with it? Either way this recipe is simply AMAZING and a crowd pleaser. I have won over the most picky of eaters with this recipe which I originally found in the book Practical Paleo but adjusted to the ingredients I had on hand. Here is the original recipe, I’ve updated to what we use below.
- 1 spaghetti squash
- 2 tablespoons coconut oil
- 1 onion, finely diced
- 1-3 carrots, finely diced or shredded
- 2-3 stalks of celery, finely diced
- 1 clove of garlic, grated or finely diced
- 2 lb ground turkey
- 1 canfull-fat coconut milk
- 6 ounces (1 small can) tomato paste
- 1/2 cup dry white wine
- Preheat oven to 375F.
- Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
- Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
- While the squash bakes: In a large skillet over medium-high heat, melt the coconut oil, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
- Add the ground turkey and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
- Add sea salt and black pepper to taste before removing the sauce from the heat.
- Serve over the roasted spaghetti squash.