If you love a meal prep friendly weeknight dinner, this recipe is for you. This recipe, which is made with delicious spaghetti squash and is full of flavor and protein, is simple to prepare in advance to save time. This brown butter spaghetti squash with ground turkey, walnuts and sage is a comforting winter dinner idea. Made with minimal ingredients (which can easily be prepped in advance), youre going to love it!.
IÂ love all the versatility when it comes to winter squash. Because, let’s be honest, using the same old butternut squash and pumpkin over and over again can get a little monotonous. Because spaghetti squash is so unique, I adore that I can use it in place of spaghetti in a variety of recipes. Well, it’s not pasta (let’s be honest), but it tastes great and is a really interesting way to change things up. It’s quite simple to use and adaptable, whether you toss it in brown butter, pesto, or marinara sauce.
This recipe’s rich brown butter sauce may be my personal favorite way to dress spaghetti squash. It’s tossed with the squash. Topped with ground turkey, toasted walnuts and crispy sage, its a dreamy winter bowl.
Brown butter sauce, sage, and walnuts are combined with spaghetti squash and ground turkey to create a flavorful, weeknight dinner that is easy to prepare.
Looking for a delicious and healthy weeknight dinner that’s easy to make and perfect for meal prep? This Spaghetti Squash with Ground Turkey & Brown Butter recipe is just what you need. It’s packed with flavor, protein, and made with delicious spaghetti squash, making it a versatile and satisfying meal.
Here’s why you’ll love this recipe:
- Flavorful: The combination of ground turkey, brown butter, sage, and walnuts creates a rich and savory flavor that will tantalize your taste buds.
- Healthy: This dish is packed with protein, fiber, and healthy fats, making it a nutritious and satisfying meal.
- Easy to make: This recipe is simple to follow and can be easily made in under an hour.
- Meal prep friendly: This dish can be easily prepped ahead of time, making it perfect for busy weeknights.
Ingredients:
- 1 spaghetti squash: The star of the show, providing a healthy and delicious base for the dish.
- Extra virgin olive oil: Adds richness and flavor to the squash.
- 1 lb ground turkey: A good source of protein and can be substituted with other ground meat alternatives like chicken or a vegetarian option.
- 1 shallot: Adds a subtle onion flavor to the dish.
- Kosher salt & black pepper: Seasonings to enhance the flavors of the ingredients.
- 3 garlic cloves: Adds a pungent kick to the mix.
- 1/2 cup packed sage leaves: Fresh sage adds a unique and aromatic flavor.
- 6 tbsps unsalted butter: Used to create the rich and nutty brown butter sauce.
- 1 tbsp lemon juice: Adds a touch of acidity to balance the richness of the sauce.
- 3/4 cup walnuts (raw): Adds a crunchy texture and nutty flavor to the dish.
- Freshly grated parmigiano reggiano (optional): Adds a salty and cheesy flavor to the dish.
Instructions:
- Prepare the spaghetti squash: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Carefully cut the spaghetti squash in half crosswise down the middle (not lengthwise). Use a spoon to scoop out the seeds. Drizzle the cut sides with olive oil, and season with a bit of salt and pepper. Arrange the squash, cut sides down, on the prepared baking sheet. Bake until the squash is cooked through and fork tender and the cut sides are golden, about 45 to 55 minutes. Flip the squash over to let the steam escape and allow them to cool. Gently use a fork to separate the insides and make strands.
- Cook the ground turkey: Heat a large skillet over medium heat. Drizzle some olive oil in the pan and once hot, add the turkey and shallot. Cook, stirring to break up the meat and season with 1 tsp of salt and pepper. Once the turkey is just about cooked, add the garlic and the 2 tbsps of chopped sage and continue cooking for another minute or so until cooked through, about ten to 12 minutes total. Remove the turkey and set aside.
- Make the brown butter sauce: Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Remove from the heat and pour into a bowl. Squeeze in the lemon juice once cool.
- Fry the sage leaves: In the same skillet used to cook the turkey, fry the sage leaves. Over medium heat, pour just enough olive oil to lightly coat the pan. Add the sage leaves and fry until crispy, flipping after about one minute or so. Remove and set aside on a paper towel lined plate.
- Toast the walnuts: Reduce the oven to 350ºF and toss the walnuts on the same baking sheet used to cook the squash. Toast until fragrant and lightly browned, about nine to ten minutes. Roughly chop and set aside.
- Combine everything: Add the spaghetti squash to a large bowl and drizzle with about half of the brown butter sauce and toss to combine. Divide onto plates or bowls and top with the ground turkey, walnuts, crispy sage and drizzle with the remaining butter. Garnish with parmesan and season to taste with salt and pepper.
Tips:
- Cutting spaghetti squash: Cutting into a spaghetti squash can be quite the challenge. If you’re finding it challenging, try microwaving the squash whole first. Poke holes into the squash with a fork and microwave for three to five minutes until the outside feels slightly softer. Then, use a sharp knife to cut the squash in half.
- Meal prep: This recipe works best (and quickest) if you meal prep a few things ahead. Cook the ground turkey ahead and then reheat in a nonstick skillet before serving. Prepare the spaghetti squash in advance. You can reheat the cooked spaghetti squash noodles in a nonstick skillet before serving. Toast the walnuts ahead. Basically, the only things I wouldn’t prep in advance are the brown butter sauce and the crispy sage.
- Substitutions: Ground turkey: feel free to use another ground meat alternative like chicken or a vegetarian alternative. Ground beef could also be used, but the flavour will be a lot stronger. Shallot: use some finely chopped yellow onion instead. Sage: if you can’t find fresh sage, you can omit or substitute with some fried rosemary on top. You’ll need far less rosemary than sage, one to two small sprigs should be enough.
This Spaghetti Squash with Ground Turkey & Brown Butter recipe is a delicious and easy weeknight meal that is perfect for anyone looking for a healthy and flavorful meal. So, gather your ingredients, fire up your oven, and get ready to enjoy this culinary delight!
Ingredients & Products I Recommend:
I share these products with you to demonstrate the basic ingredients that I choose to use on a daily (or weekly) basis in my kitchen. So if you opened up my fridge (or pantry), heres what youll find!.
Kosher salt:
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
How to Make Spaghetti Squash with Ground Turkey
Now that the difficult part has passed and the squash has been cut in half, it’s time to cook!
Drizzle the cut sides with olive oil, and season with a bit of salt and pepper. Arrange the squash, cut sides down, on the prepared baking sheet.
Bake for 45 to 55 minutes, or until the squash is cooked through and fork tender and the sliced sides are golden. Flip the squash over to let the steam escape and allow them to cool. Gently use a fork to separate the insides and make strands.
While the squash is cooking, make the ground turkey. Heat a large skillet over medium heat. Drizzle some olive oil in the pan and once hot, add the turkey and shallot. Cook, stirring to break up the meat and season with 1 tsp of salt and pepper. When the turkey is almost done, add the garlic and two tablespoons of chopped sage, and cook for an additional minute or two, or for a total of ten to twelve minutes. Remove the turkey and set aside.
Make the brown butter sauce. Heat up a small saucepan over medium heat. When the butter is bubbling and browned, add it and allow it to melt while stirring continuously with a silicone whisk or spatula. It will start to smell nutty and look browned and foamy. Donât stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Remove from the heat and pour into a bowl. Â Squeeze in the lemon juice once cool.
In the same skillet used to cook the turkey, fry the sage leaves. Over medium heat, pour just enough olive oil to lightly coat the pan. Add the sage leaves and fry until crispy, flipping after about one minute or so. Remove and set aside on a paper towel lined plate.
Pour the walnuts onto the same baking sheet that you used to cook the squash and lower the oven temperature to 350ºF. Toast until fragrant and lightly browned, about nine to ten minutes. Roughly chop and set aside.
Toss everything together! Place the spaghetti squash in a big bowl, then drizzle with half of the brown butter and mix.
Spoon onto plates or bowls; sprinkle with the crispy sage, walnuts, and ground turkey. Drizzle with the remaining butter. Garnish with parmesan and season to taste with salt and pepper.
This recipe works best (and quickest)Â if you meal prep a few things ahead. Then you can enjoy this spaghetti squash with ground turkey for a quick weeknight meal.
Here are some tips on prepping ahead.
- Before serving, cook the ground turkey in advance and reheat it in a nonstick skillet.
- Prepare the spaghetti squash in advance. Before serving, the cooked spaghetti squash noodles can be reheated in a nonstick skillet.
- Toast the walnuts ahead.
Basically, the only things I wouldnt prep in advance are the brown butter sauce and the crispy sage.
- Feel free to substitute ground turkey with another ground meat, such as chicken or a vegetarian substitute. You could also use ground beef, but the flavor will be much stronger.
- Shallot: use some finely chopped yellow onion instead.
- If you are unable to locate fresh sage, feel free to leave it out or top with some fried rosemary instead. Compared to sage, you’ll need far less rosemary—one or two tiny sprigs should be sufficient.
Quick Turkey Bolognese with Spaghetti Squash- Martha Stewart
FAQ
How to add flavor to ground turkey?
Do you have to cut spaghetti squash in half before cooking it?
How do you keep spaghetti squash from getting soggy?
Can you eat the skin of a spaghetti squash?
How do you cook spaghetti squash & ground turkey?
Just in time for winter, this cheesy spaghetti squash and ground turkey bake will bring comfort to your dinner rotation. Brush 2 tablespoons of olive oil across the insides of the spaghetti squash. Season the squash with 2 teaspoons each of salt and pepper. Place the squash halves cut side down on a foil-lined baking sheet.
how do I prepare yellow squash?
Roasted (or Baked) – Cut in half, slice or cut into pieces. Brush with olive oil and season with salt. Bake at 400-degrees for 20-25 minutes or until tender. Throw some other veggies on there to make a delicious roasted vegetable medley. Sautéed – Slice or cut into smaller pieces and sauté in butter over medium-high heat for 10-15 minutes or until tender. Season with salt or seasoning (see ideas below). Grilled – Cut into thick slices or wedges. Brush with vegetable oil and grill for 5 minutes per side or until tender. Season with salt with each turn. Air Fried – Brush with olive oil and sprinkle with salt. Air fry at 375-degrees for 8 minutes, flipping half-way through. Season more after flipping if needed.
Can you eat ground turkey with spaghetti squash?
Ground turkey is mixed with a creamy red tomato sauce and loaded into squash boats for a healthier pasta bake, but there’s still plenty of comforting goodness thanks to the addition of cheese. First, you’ll need to grab spaghetti squash.
Can you make a turkey casserole with spaghetti squash?
Easy ground turkey casserole that is made with spaghetti squash, sautéed onion and is oozing with melted cheese! This healthy turkey casserole is creamy, chunky, delicious, packed full of protein, and a cherished ONE meal for the entire family (with a dairy-free option)! That makes for one happy mamma! Cook the spaghetti squash.