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  • ‍1 whole spaghetti squash (Note: one spaghetti squash should comfortably feed two people)
  • 1-2 pounds ground turkey (at least 97 percent lean)
  • 1 jar of low or no salt added marinara sauce
  • 3 cloves garlic, minced
  • sea salt and freshly-cracked black pepper, to taste
  • 1 tsp. fennel seeds (optional)

Spaghetti Squash

This is an incredibly easy and lean alternative to the carbs and calories found in regular wheat spaghetti with ground beef — and the taste is shockingly delicious, even for picky eaters. But the best part of this meal is the spaghetti squash husk can act as its own bowl, cutting down on the amount of dishes to wash.

How to Make

1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Using a spoon, scrape out the seeds and stringy insides, similar to prepping a pumpkin to carve. Brush insides with a generous amount of olive oil and sprinkle with salt and pepper. Place both halves in a shallow baking dish and bake for 45 minutes.

2. While the squash is baking, place ground turkey in a medium-sized bowl. Using your hands, mix together turkey, minced garlic, salt, pepper, and fennel.

3. Pull turkey apart into smaller pieces and brown in a skillet set over medium heat. Once turkey is thoroughly cooked, stir in marinara sauce and turn heat down to low.

4. Once spaghetti squash is finished, remove from oven. Using one fork to hold squash steady, use another to gently pull apart the spaghetti-like insides. Spoon out desired amount of sauce onto each halve. Serve warm.

Chelsi Fisher