Rosemary Spaghetti Boat


January 10, 2018

Week two of trying to #FightTheFluff continues with spaghetti squash. At my house we crave pasta. I would shove my face into a bowl of mac-n-cheese in a heartbeat, but I've been making healthy choices. So let's not ruin it just yet. 

The next best thing is spaghetti squash. It's easy to make and with your fork you can turn those delicious strands of squash into something that looks just like spaghetti! 



Rosemary Spaghetti Boats

1 large spaghetti squash 

1 lb. lean ground turkey

1 tbsp. olive oil

3 garlic cloves

1 onion

1 package of sliced cremini mushrooms

4 stalks of fresh rosemary minced (about 4 tbsp.)

1 1/2 cups red wine

2 tbsp. red wine vinegar

1 32. oz can crushed tomatoes

1 package of roasted grape tomatoes (optional- you can used can of diced tomatoes)

1 tbsp. tomato paste

1/4 cup fresh parsley

salt and pepper


1) Preheat oven to 400 degrees. Take a knife and poke holes all over the spaghetti squash. Set inside a sheet pan and roast for 1 hour and 15 minutes. If you can pierce it with a fork it's done. If not, bake another 5 - 15 minutes. Remove from oven and let sit until sauce is done. 

2)  In a large dutch oven over medium-high heat brown the turkey in a little olive oil. When it is half way through browning, add the onions, cremini mushrooms, fresh minced rosemary and saute for 5 to 7 minutes.  If you are using fresh roasted tomatoes, you can add them now.  If they are from a can, wait to add them until you add the crushed tomatoes.  Then add the garlic and saute a minute longer.

3) Pour in 1 cup of the red wine and red wine vinegar and let it reduce by half.  This takes about 10 minutes.

4) Add the crushed tomatoes, (can diced tomatoes), tomato paste.  Let the sauce come to a boil, then reduce to a simmer.  Let the sauce simmer at least 30 minutes on the stove.  10 minutes before serving add the last 1/2 cup of red wine and the fresh parsley.

5) Slice spaghetti squash into two halves and remove seeds. Then with a fork gently "rake" the squash up from the skin to make your spaghetti. 

6) Serve the rosemary sauce with over the spaghetti squash with fresh basil, parsley, and grated parmesan.