This 5 ingredient spaghetti squash with pasta sauce recipe let’s you have a healthy dinner on the table with little effort in less than 30 minutes.
Let’s be honest here.
Even though I’d love to make every meal in my home from scratch, I just don’t have that kinda time. We have been relying on recipes that use some prepared foods more and more as our priorities change. Right now, resting has to be a bigger priority for me, and I don’t want to sacrifice any more quality time I can spend with Kyle when we’re at home. While our jobs and family time will always be priorities, so will our health! And if I’m not doing as much cooking as I once was, that means I need to find alternative recipes or ‘short cuts’ to eating healthy meals a little more ‘on demand’ than I’ve been accustomed to doing.
I’ve often talked about finding more convenient foods at Costco to fit into our meal plans. One of my favorites lately is this Victoria Fine Foods pasta sauce! It’s actually a marinara sauce, but I use it as a base for pasta sauce. It’s already seasoned, so it takes some of the steps out of making my own pasta sauce from scratch. Meaning I don’t need to put too much thought into how I want to doctor it up. And in this case—I only added a handful of additional ingredients!
The reason I usually make my own pasta sauces is because many of the store-bought varieties are loaded with extra sugars and salt. For example, take the Prego Traditional Pasta Sauce you can find just about anywhere. The sodium content isn’t too much different, but Victoria’s does have 60 mg less per serving. The big one is sugar. Victoria’s doesn’t have any extra sugar. The Prego version has 6 additional grams of sugar per serving! That can add up to a lot, especially when I don’t think you really even need the extra sugar in the first place.
This sauce makes for a wonderful base by adding in your favorite meats or extra veggies. Traditionally for pasta sauce, I use ground beef or turkey, red onion and extra tomatoes. And I even went a step further with this one by skipping pasta altogether and using spaghetti squash instead!
I’ve always been an overachiever…
But I have been eating a lot of pizza lately so I’m not skipping on carbs, don’t worry. 🙂
Did I mention this one is Paleo friendly, too? And gluten free. Alright, now it’s time to check out this healthy time-saving dinner recipe!
- 1 spaghetti squash
- 1 pound ground turkey (or ground beef)
- 1 cup diced red onion
- 1 jar of Victoria's marinara sauce (or other sauce of choice)
- 1 can diced tomatoes, no salt added
- optional: your own pasta seasoning blend if you like extra flavor/spice, but you don't really need it
- Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
- While squash is cooking, place a skillet over medium heat. Brown ground turkey.
- Once turkey is cooked, add red onion. Cook until sauteed.
- Pour in sauce and tomatoes. Also add additional seasonings if desired. Simmer on low for 5 minutes.
- Once spaghetti squash has cooked for 25 minutes, remove and let cook for a few minutes. Then take a fork and shred the meat of the squash into it's spaghetti-like form.
- Serve spaghetti squash with pasta sauce.