Description
Gluten Free, Dairy Free, Refined Sugar Free
Sloppy joe stuffed spaghetti squash is made using lean ground turkey, a sauce made from homemade ketchup and coconut aminos, all laid atop a bed of veggie noodles to make your childhood favorite just as delicious but a whole lot healthier.
Ingredients
Scale
- 1 lb of fat free ground turkey
- 1 red pepper, diced
- 1 yellow onion, diced
- 1 cup of (Whole30 approved!) homemade ketchup (get recipe here!)
- OR if you do not have the time to make your own ketchup, I have also used this one which is also sugar free and Whole30 compliant
- 1/4 cup coconut aminos (we used this one!)
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Instructions
- Cook your spaghetti squash according to these instructions. While squash is cooking, prepare sauce:
- Dice both your pepper and onion. Saute on stove top (using coconut oil or avocado oil) until soft and fragrant.
- Add ground turkey, garlic powder, onion powder, and pepper to pan, cook until turkey is done (no pink areas remaining).
- Complete your sauce by adding your homemade ketchup, coconut aminos, and tomato paste. Stir until combined.
- Simmer for 5-10 minutes to allow flavors to combine and sauce to get warm.
- When squash is done, remove from oven and string to make the “pasta” but leaving it inside the skin (to have a stuffed bowl of course! – you can also move to a plate if you would rather).
- Fill each half with as much sloppy joe as you would like, and eat up!
Notes
You can really use any ketchup that you want for this recipe, just be aware that traditional ketchups have added sugar and other ingredients and are not Whole30 compliant
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe