1.25 lbs. ground turkey, beef, or bison
1 spaghetti squash
1 small sweet onion, chopped
3 cloves of garlic, minced
1 24 oz. can of your favorite tomato sauce (I like Primal Kitchen’s Creamy Vodka Sauce)
Your favorite Italian seasonings (i.e. basil, fennel, oregano, thyme, garlic, etc.), to taste
Sea salt and pepper, to taste
1. Preheat the oven to 450˚ (F).
2. Cut the spaghetti squash in half length wise, drizzle with the avocado oil, sprinkle with sea salt and place it face down on a baking sheet lined with parchment paper.
3. Bake the squash in the oven for 30-45 minutes or until the squash feels soft and squishy.
4. While the squash is cooking, heat a large skillet over medium-high heat.
5. Once the pan is hot, add the ground turkey, your favorite Italian seasonings, to taste, and salt and pepper, to taste.
6. While the turkey is still cooking, add the chopped onion and garlic to the same pan, continuing to cook the turkey until it is no longer pink.
7. Drain the extra juice from the meat and return the pan to the stove.
8. Pour the tomato sauce over the meat, stir, and let the sauce simmer until it is heated through.
9. Take the spaghetti squash out of the oven once it is done and allow it to cool.
10. Once the squash is cool enough to touch, pull the insides out with a fork (it should come out looking like spaghetti) and place it in a bowl (it may need to be strained first if your squash is very juicy).
11. Lightly salt the squash noodles.
12. Serve by placing a desired amount of the squash noodles in a serving bowl and pouring a desired amount of meat sauce over the squash.
13. Enjoy!