Recipe: Turkey and Mushroom Marinara with Spaghetti Squash

Turkey and Mushroom marinara makes for a hearty dinner. But we don’t have to do everything from scratch! In this recipe I simply dress up a jar of good marinara and call it a day. In true Paleo style, we skip the nasty gluten bomb pasta and serve it over spaghetti squash.

Pasta lovers who want to cut back on carbs and calories won’t regret learning how to cook spaghetti squash. This oblong winter squash has flesh that separates into spaghetti-like strands when you cook it. It’s a worthy low-calorie substitute for the real deal, and it boasts a lot of vitamins and minerals, too, including vitamins A and C, not to mention fiber.

While one cup of cooked pasta yields about 220 calories, the same amount of spaghetti squash has only 42 calories. So, there’s no need to feel guilty about seconds (or thirds!). Some aficionados actually prefer the taste over traditional pasta. If you haven’t tried it yet, this recipe substituting spaghetti squash might quickly make you a convert.

 Serves 8 | Prep Time: 10 min | Cook time 30 minutes


  • 1 lb Ground turkey
  • 20 small mushrooms
  • 2 jars marinara sauce
  • 2 Spaghetti Squash
  • 1/2 cup + 2Tbs olive oil
  • 4-8 cloves garlic
  • 1/2 chopped onion
  • Fresh basil for garnish



Roast Spaghetti Squash

Use one spaghetti squash for 4 people.

Heat oven to 350 degrees.

Cut squash in half lengthwise. Scoop out and remove seeds.

Coat with olive oil and sprinkle with salt

Place facedown in a large baking dish.

Prick the skin all over with a fork like an ax murderer.

Cook 30-40 minutes or until tender.

When cooled, remove the ‘spaghetti’ with a spoon.

Brown Turkey

Heat a large skillet.

Add two Tbs Olive oil to pan.

Add the ground turkey to the skillet. Break up the ground meat in the pan using a wooden spoon. Stir the meat frequently.

Cook until browned with no pink showing – about five minutes.

Set aside.

Saute Mushrooms

‘Wash’ your mushrooms. Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel to wipe mushrooms down.

Heat a large skillet.

Add 1/4 cup Olive oil to pan.

Add in 10-20 sliced mushrooms.

Saute mushrooms until they shrink and are golden brown and carmelized.

Set aside.


Here’s where you throw everything in your pot!

Heat a large stock pot or heavy sauce pan.

Add 1/4 cup olive oil.

Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and cook until they are carmelized – about five minutes.

Add garlic and cook for one minute.

Add jars of marinara.

Add mushrooms.

Add turkey.

Heat, pour over spaghetti squash and serve!


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Wendy Myers, FDN-P, is a detox expert, functional diagnostic nutritionist, NES Bioenergetic Practitioner, and founder of She is the #1 bestselling author of Limitless Energy: How to Detox Toxic Metals to End Exhaustion and Chronic Fatigue . Additionally, Wendy is the host of The Heavy Metals Summit, the Myers Detox Podcast, and the Supercharged Podcast. Passionate about the importance of detox to live a long and healthy life, she created the revolutionary Myers Detox Protocol , and Mitochondria Detox kit after working with thousands of clients, as well as a range of supplements to help you detox from everyday living and maintain a healthy lifestyle!