Spaghetti Squash with Turkey Sausage Deliciousness

Even though the Whole30 is over, I’m still all about making nutritious and delicious dinners.  I also had a spaghetti squash taking up valuable real estate in my fridge.  This dinner was just meant to be.

Last night was my first experience cooking spaghetti squash.  My mom makes her own very tasty dinner with spaghetti squash that is one of personal favorites of hers.  I need the recipe for now that I am an experienced spaghetti squash chef.  I’ve watched my mom make spaghetti squash dozes of times and it always looked quick and easy.  However, I have also watched my mom cut a spaghetti squash in half and it looked…difficult

I will be honest – it was not easy.  At one point I got my knife stuck in it, then got a second knife stuck in it trying to get the first knife out.  But I was determined to cut this beast in half so my poor boyfriend would not come home to a mutilated squash and me crumpled on the floor yelling “it’s better than me!”  Word of advice – let the squash get to room temperature of stick it in the preheated oven for a few minutes before you come at it with a knife.  Your future self will thank me for this advice.

After I finally got this thing cut open, the rest couldn’t have been easier.  Don’t let my squash struggle put you off from trying this recipe. Instead, use my experience to guide you so you don’t throw your squash (and your good knife) out the window.  That could cause multiple problems.

Spaghetti Squash with Turkey Sausage

Yields 4 servings

You’ll need:

  • 1 spaghetti squash
  • EVOO
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb ground turkey
  • 12 oz can diced tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp red pepper flakes (optional)


What you do:

Preheat the oven to 350 degrees.  Cut the squash in half, vertically – god speed.  Scoop out the seeds and guts – reminiscent of carving a jack-o-lantern. Lightly grease a baking sheet with EVOO (or spray if you have it), and place the squash open-side down.  Bake for 45-60 minutes – until you can very easily penetrate the inside of the squash with a fork.

In a frying pan, cook the onion and garlic with 1 tsp of olive oil with a sprinkle of salt and pepper.  Cook for 5-8 minutes and then add the turkey.  Once the turkey starts to mostly brown (about 8-10 minutes), add the tomatoes and seasonings.  Cook for another 8-10 minutes, until the turkey is fully cooked.

When the squash is done, use a fork to scrape out the insides – this will give it the spaghetti feel.  Pour the turkey inside the squash halves and dig in!




Mom! The (turkey) Meatloaf!!

Thanks to a five-day cold, my meal plan fell a bit off track.  Egg muffins sounded repulsive, which could also be the result of eating them for 6 days straight, and salads were pretty unappealing.  Despite my longing for chicken noodle soup and sugar-filled OJ, I stayed faithful to the Whole30 and made due with chicken broth and oranges.  Thankfully I’m feeling better and getting back to making healthy and hearty Whole30 meals.  Last night was the first time I was actually hungry since the plague descended upon me, and finally had the energy to cook.  I decided to take a healthy twist on a childhood classic; meatloaf.  

Personally, I hated meatloaf as a child, but then again I hated anything that wasn’t cheese or pasta.  As an adult, I could not get enough of this meatloaf and will be making it on a regular basis from here on out.  I looked up a few recipes and did some tweaking to make it Whole30 approved, and I must say I’m pretty pleased with the result.  Here’s the recipe:

For the Meatloaf:

  • 2 lbs ground turkey
  • 1 egg
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 4 oz tomato sauce (from a can)
  • 1/2 cup coconut flour
  • 1 Tbs Italian seasoning
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

For the Topping:

  • 4 oz tomato sauce (from a can)
  • 2 tsp dried basil


Preheat the oven to 350 degrees.  Combine all ingredients in a large bowl.  If you don’t have Italian seasoning, you can use ½ tsp of dried basil, ½ tsp of dried oregano, and ½ tsp of dried thyme.  Place the meatloaf mixture in a greased pan.  I used Nature’s Promise Organic Olive Oil Cooking Spray to grease a large bread pan.  Drizzle with tomato sauce and dried basil.

Bake for 90 minutes – turkey takes a while to cook (unfortunately).  After 60 minutes, I took my pan out of the oven and drained the grease, then put it back in for another 30 minutes.  Make sure it’s fully cooked – if you have a meat thermometer, it should be 160 degrees.  If not, cut into the meatloaf – if it’s pink, put it back in for another 10 minutes and check again. If it’s not pink, you’re good to go!  

We had some leftover tomato sauce (from an 8oz can), so we drizzled it over the slices of meatloaf and sprinkled them with extra basil.  Enjoy!