Real Food Spaghetti with Ground Turkey Sauce

Low carb pasta with ground turkey sauce recipe.

This real food dinner really satisfies!

Dinners that are packed with fiber-rich veggies and complimented with a source of lean protein are the absolute best that you could serve your family.

But let’s face it, veggies and protein can be a hard sell to make, especially to young children.

That’s why I love this concept of turning zucchini into long, flat noodles. Kids get a kick out of it, and gobble the ‘noodles’ up, and you get to sit back and smile. It’s my favorite way to enjoy zucchini, and hey I’m not a kid anymore!

The directions below have you putting the sauce ingredients in the slow cooker in the morning, and then simply throwing the zucchini noodles together right before serving. This makes your evening prep time only about 15 minutes, which is great for those busy week nights. It may even be quicker than stopping somewhere for takeout!

If you don’t want to use a slow cooker, then cook everything in a pot on the stove. This will take about 30 minutes.

real food spaghetti recipe

Real Food Spaghetti with Ground Turkey Sauce
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6


  1. In a large skillet, place the olive oil over medium heat. Add the garlic, onions and fennel. Cook for 5 minutes, until soft. Add the carrots, cover and cook for another 5 minutes. Remove from heat.
  2. Coat the inside of your slow cooker with olive oil. Add the cooked veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine and the seasonings. Mix well.
  3. Add the turkey on top of the veggie mixture, breaking it into chunks. Lightly press the turkey down into the sauce, but be careful not to break up the chunks.
  4. Cook on low heat for 7 hours.
  5. Wash the zucchini, use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Plate the zucchini noodles and top with warm turkey spaghetti sauce. Sprinkle with chopped parsley. Enjoy!

Calories: 276     Fat: 8     Carbohydrates: 18     Sodium: 383     Fiber: 6     Protein: 21    


  • cindy February 21, 2014 at 4:45 pm

    You don’t cook the zucchini noodles in your recipes ??

    • Diana February 21, 2014 at 5:38 pm

      Hi Cindy,
      No I don’t cook the zucchini noodles. I’ve tried it before, both steaming them and sauteeing in a pan and within barely a minute they become mushy and break apart. Zucchini is such a light vegetable that when it’s reduced down to skinny noodles it really has no need to be cooked. It’s perfectly soft raw. I do, however, serve hot sauce over them, which warms them up without making them mushy. Enjoy!

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