Aggie's Kitchen

Spaghetti Squash with Turkey Vegetable Ragu

Spaghetti Squash with Turkey Vegetable Ragu

This one is for those of you who have a love for spaghetti squash like I do. I’ve been making a variation of this a lot these days. Almost weekly. It’s so hard to believe how good for you it is! I love how it gives me my pasta with sauce and cheese fix without eating an actual big bowl of pasta! Not that pasta is bad…I’m Italian so I love my pasta…but I try to save it for Sundays or for days it is a really special treat.

My good friend Allison and I had dinner the other night with our “littles” while our husbands took our older boys to their first Orlando Magic game. The kids ate mini bowtie pasta with sauce, while we enjoyed our spaghetti squash and some wine. This was Allison’s first time trying spaghetti squash and she loved it! We cleaned our plates and were completely satisfied.

Spaghetti Squash with Turkey Vegetable Ragu

I love to chunk up my tomato sauce with extra veggies. In this particular sauce, I added whatever I had on hand…mushrooms, zucchini, squash and of course onion and garlic. I used seasoned ground turkey for protein, but turkey sausage would also be delicious in this sauce.

I took someone’s advice from my last Spaghetti Squash post and microwaved it whole to make it easier to cut through. I poked some holes in the squash then microwaved it for 4-5 minutes. The skin is then soft enough to cut through easily. Cut spaghetti squash in half longways, clean out the seeds and membranes, then place open side down in a baking dish filled with about a 1/4 cup of water. Cover with plastic wrap and microwave for another 4-5 minutes depending on the size of the squash (refer to the sticker on the squash for more exact times). Once cooked, let cool a bit, then take a fork and scrape out the stringy flesh onto your plate to serve.

Spaghetti Squash with Turkey Vegetable Ragu

Print Recipe

Spaghetti Squash with Turkey Vegetable Ragu

Ingredients:

  • 2 tsp olive oil
  • 1 large (28oz) can of diced or crushed tomatoes
  • 1 large zucchini, large dice
  • 2 yellow squash, large dice
  • 1 med onion, chopped
  • mushrooms, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 lb ground turkey, cooked and seasoned
  • 1 large spaghetti squash
  • Parmesan cheese, for serving
  • red pepper flakes, for serving

Directions:

  1. In a large heated saute pan, drizzle a couple of teaspoons of olive oil and add onions and garlic. Cook onions and garlic for 3-4 minutes until softened. Add zucchini, squash, and mushrooms and continue to cook for 5-7 minutes over medium high heat. Season vegetables with salt and pepper to taste. Then add ground turkey and tomatoes, combine and let cook through. Continue to simmer for about 10 minutes.
  2. Scrape out stringy flesh of cooked spaghetti squash into plate and serve with sauce. Add Parmesan and red pepper flakes to taste.

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Spaghetti Squash with Turkey Vegetable Ragu

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28 Responses to “Spaghetti Squash with Turkey Vegetable Ragu”

  1. Lisa posted March 18, 2009 at 6:15 pm

    This looks great and such a good low cal idea. But make sure you eat the real kind before your triathalon!

  2. Helene posted March 18, 2009 at 6:17 pm

    I love spaghetti squash. What a great meal.

  3. Erica posted March 18, 2009 at 6:36 pm

    Love spag squash- such an easy and filling dinner. The addition of turkey adds some great protein. Love the veggies in there too! You make such great dinners

  4. Maria posted March 18, 2009 at 6:46 pm

    Yahoo for spaghetti squash. I love it with a veggie marinara! I really need to make it and soon! Great meal idea!

  5. Mary posted March 18, 2009 at 7:11 pm

    Aggie, this is a great recipe. Perfect weeknight meal for a calorie watcher (that would be me :-)).

  6. Leslie posted March 18, 2009 at 7:34 pm

    Looks yummy Aggie! I have never tried Spaghetti Squash before. hmmm, what am I waiting for?

  7. Mary Ann posted March 18, 2009 at 9:34 pm

    This looks so fabulous. I was so happy when I saw spaghetti squash in the store still. I got a couple. Yum!

  8. Carrian posted March 18, 2009 at 11:01 pm

    Looks delish! Ricotta and strawberries! YUM! I just bought a whole flat today!

  9. Elenka posted March 19, 2009 at 12:13 am

    Thank you for this recipe.

  10. melissa posted March 19, 2009 at 1:06 am

    Lucky, lucky boys! Who were they playing?

    I need to make spaghetti squash again. First time wasn’t quite what I wanted, and next time I want to use it like you did here, with a ragu as a replacement for noodles. Looks really good!

  11. Pamela posted March 19, 2009 at 2:27 am

    It looks wonderful, Aggie! I love spaghetti squash. It’s yummy and it’s a very calorie friendly food. Thanks for reminding me!

  12. Allison Billups posted March 19, 2009 at 2:50 am

    Absolutely delicious – loved this meal! Thanks Aggie for a great meal and great fun with you and the littles!! ~Allison

  13. Priscilla posted March 19, 2009 at 3:33 am

    Your pasta looks so good and appetizing. What a great dinner idea.

  14. Bridgett posted March 19, 2009 at 4:15 am

    This is a great recipe! I need to eat more spaghetti squash as I love the stuff. Your sauce sounds fantastic as well. What a perfect meal to share with a friend.

  15. Sharon posted March 19, 2009 at 4:32 am

    I love spaghetti squash but it’s one of those things I never think of making! This looks delicious and I like the addition of turkey to make it more filling.

  16. applecrumbles posted March 19, 2009 at 12:57 pm

    That looks delicious. I’ve never had good luck with spaghetti squash.

  17. Anonymous posted March 19, 2009 at 1:21 pm

    When you cook the squash, is yours still a little crunchy? Maybe I’m not cooking mine long enough, but I find the crunchiness to be off-putting…so I don’t make it anymore. Plus, I doubt I could get my husband to eat it!

  18. Pam posted March 19, 2009 at 3:03 pm

    What a great recipe Aggie – I need to use more spaghetti squash.

  19. Peggy posted March 19, 2009 at 3:27 pm

    I was scared of Twitter and didn’t sign up! Such a baby I am when it comes to new technology. Love your spaghetti squash and also that banana bread looks fab.

  20. Aggie posted March 19, 2009 at 4:23 pm

    Anonymous – The first time I cooked spag squah, it was VERY soggy/mushy, and I did not like it all. Now I find it to be more firm, kinda like “al dente” pasta, but yours sounds like it might have needed another minute or two. I didn’t think my husband would like it but he loved it, very surprising. I’ve scraped it out and refrigerated it before and saved it for quick lunches with jarred sauce.

  21. Sara posted March 19, 2009 at 6:13 pm

    Sounds like a nice healthy meal. I like spaghetti squash, but I have never actually eaten it with sauce like spaghetti. It looks really yummy!

  22. Paula posted March 19, 2009 at 9:17 pm

    Mmmm … I love spaghetti squash, and I love how you chunked up your sauce with additional veggies! What a great tip, too, about microwaving it to make it easier to cut through. Another great recipe from Aggie! 🙂

  23. Girl Japan posted March 20, 2009 at 5:15 am

    OH.. I loved when my mum would make this… butter, sauce.. but you had me fooled… I seriously thought this was pasta…

  24. Jeena posted March 21, 2009 at 4:35 pm

    This look so tasty I love a good bowl of spaghetti. 🙂

  25. Brigitte posted April 21, 2014 at 7:08 pm

    I was searching for Spaghetti Squash recipes and came across yours. Looks delish. You said the turkey was “seasoned”. With what?

    • Aggies Kitchen posted April 22, 2014 at 10:54 am

      Hi Brigitte! Thanks for asking and sorry for such vague instructions 🙂 I usually season my ground turkey with a pinch of garlic powder and Italian seasoning before adding it to a recipe like this. I would say about half a teaspoon of the garlic and a teaspoon of the Italian seasoning should be perfect!

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