1 Spaghetti Squash
1 tablespoon Olive Oil
1 White Onion, small dice
3 cloves Garlic, minced
1 pound lean Ground Turkey
2 teaspoons Kosher Salt
1 teaspoon dried Oregano
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Red Pepper Flakes
1 can (28 ounces) Crushed Plum Tomatoes
1/2 cup Basil Pesto
Fresh Basil, optional, for garnish
Grated Parmesan, optional, for garnish
Preheat oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Brush with a small amount of olive oil. Place on a baking sheet and season with salt.Bake for 30-40 minutes. Smaller squash will roast more quickly so check after 25 minutes. The squash is done cooking when a fork can easily pierce the flesh. Using a fork, scrape into spaghetti like strands.
In a large skillet, heat olive oil over medium heat. Add onions, sauté for 2-3 minutes until just starting to soften. Add minced garlic, sauté for 1 minute. Add the ground turkey. Season with oregano, salt, black pepper, and red pepper flakes. Brown the turkey, stirring to break it up.
Add the crushed tomatoes and basil pesto. Stir well to fully mix. Reduce heat and let simmer for 10 minutes.
Serve turkey ragu over the spaghetti squash. Garnish with roughly chopped fresh basil and grated parmesan if desired.
Photographed by Alli Shepherd.