This summer, I’ve spent a lot of time cooking fast, easy meals. Teaching, traveling, and exploring the Bay Area has meant a lot of days getting home late and scrambling to throw something together. This recipe was born out of a need for a fast, hearty meal that would clean out the fridge and satisfy two very hungry yogis. It definitely fit the bill, and I’m happy to share it with you today!
This meal pleases just about anyone who loves the familiar, comforting taste of spaghetti (which is everyone, right?). Bonus: there is something incredibly satisfying about scraping the sides of an odd, yellow squash and magically ending up with spaghetti noodles.
- 1 medium yellow onion, diced
- 1 liberal handful of baby spinach
- 1 large spaghetti squash, halved
- 1 tsp dried fennel
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 cloves fresh garlic, pressed
- 1 pound ground turkey thigh
- 1 and 1/2 cups peeled, cooked tomatoes
- 1 tbsp olive oil
- Salt to taste
Here’s what you’ll do:
- Halve the spaghetti squash, remove the seeds, and place each half face-down in an inch of water in a high-brimmed tray. Place in the oven at 400 to cook while you prepare the rest of the ingredients.
- In a large pan, sauté the diced onion in the olive oil on medium heat until clear.
- Add the turkey and season with the spices and garlic.
- Once the turkey is nearly done, add the tomatoes.
- Reduce the heat to low-medium, add the spinach and cover the pan until wilted.
- Once the spaghetti squash is fork-tender, remove from the oven. Use a fork to scrape the sides until the “spaghetti” appears.
- Pour half of the turkey mixture into each half of the squash. Serve straight from the boat!