{"id":139580,"date":"2026-09-15T12:18:49","date_gmt":"2026-09-15T16:18:49","guid":{"rendered":"https:\/\/www.strongfitnessmag.com\/?p=139580"},"modified":"2026-09-15T12:18:51","modified_gmt":"2026-09-15T16:18:51","slug":"autum-harvest-heroes","status":"publish","type":"post","link":"https:\/\/www.strongfitnessmag.com\/nutrition\/autum-harvest-heroes\/","title":{"rendered":"These Autumn Foods Are Good for Your Body (and Your Tastebuds)"},"content":{"rendered":"

\"Overhead

photo by \u041d\u0430\u0434\u0456\u044f \u041a\u043e\u0432\u0430\u043b\u044c – stock.adobe.com<\/p>\n

Sure, spring brings with it tender leafy greens, asparagus, beans, and berries, while summer\u2019s sunshine provides delicious go-tos like melons, peaches, sweet corn, and rhubarb. But when it comes to the ultimate bounty, you\u2019d be hard-pressed to argue against the temptations that autumn has to offer. Beets, pumpkin, pears, and carrots\u2014these cooler months are to thank for the mouth-watering, nutritious array of produce we have access to in North America.<\/p>\n

The fact that grocery stores are stocked to the brim with these fruits and veggies this time of year isn\u2019t the only reason you should reach for them, though. Eating local and selecting seasonal produce has a ton of body-boosting and wellness-enhancing advantages.<\/p>\n

\u201cLocal, seasonal foods have a number of health benefits that can really make a difference for consumers,\u201d explains Michelle Harreld, MS in nutrition and the Institute for Functional Medicine<\/a>\u2019s director of medical education. \u201cFirst, they generally provide your body with more vitamins and phytonutrients\u2014compounds in plants with health benefits\u2014compared to foods grown far away because nutrients in fruits and vegetables often decrease during transport.\u201d <\/p>\n

It can also help you increase the variety of foods you eat, exposing you to additional sources of vitamins, minerals, and fiber you may miss out on other times of the year. \u201cOne of the joys of eating seasonally is the variety it brings to our plates,\u201d notes registered dietitian and certified intuitive eating counselor Andrea Kroeker<\/a>. \u201cEvery season offers different colors, flavors, and textures, encouraging us to enjoy foods at their very best. Instead of eating the same foods year-round, each season invites us to discover something new.\u201d<\/p>\n

We\u2019re starting you off on the right foodie foot this fall with a selection of eats you should consider the next time you hit up the market. Best case scenario you find a new favorite, and at worst you\u2019re helping support the local farmers in your area that work so hard to bring food to table every single season.<\/p>\n

\"Photo

PHOTO by A_Skorobogatova – stock.adobe.com<\/p>\n

 The Sweetie Pie <\/span><\/h3>\n

Pears<\/strong><\/h3>\n

Flavor profile<\/em><\/p>\n

Juicy, slightly sweet, and delicately floral.<\/p>\n

Pairs best with<\/em><\/p>\n

Cinnamon, ginger, nuts, and most types of hard or soft cheeses.<\/p>\n

Nutritional benefits<\/span><\/em><\/p>\n

\u2022 <\/span>Tho<\/span>ugh not exceptionally high in vitamin C, a medium fruit does provide about 10 percent of your daily recommended amount.<\/p>\n

\u2022 It also has around six grams of fiber, including both soluble and insoluble. Insoluble fiber is the rough stuff that \u201cscrubs\u201d your digestive track to keep things moving, while soluble fiber forms a gel in your gut that slows digestion.<\/p>\n

How to use Them <\/span><\/em><\/p>\n

\u2022 Chop up and add to your oatmeal (or even quinoa!) along with a bit of maple syrup and a dash of cinnamon for a new take on breakfast.<\/p>\n

\u2022 Serve sliced on top of crusty bread with brie and honey.<\/p>\n

\u2022 Saut\u00e9 peeled, diced pears and shallots in oil, then add chicken broth and thyme; add flour as needed to thicken. Serve over pork or chicken.<\/p>\n

\u2022 Use sliced pears to top your salad, along with pine nuts, goat cheese, and your favorite balsamic. Kroeker adds, \u201cPears are delicious roasted with cinnamon or sliced onto a salad with toasted walnuts and sharp cheddar.\u201d<\/p>\n

\"Overhead

Photo By dolphy_tv – stock.adobe.com<\/p>\n

 The BIG GUY <\/span><\/h3>\n

Pumpkin<\/strong><\/h3>\n

Flavor profile<\/em><\/p>\n

Earthy, slightly sweet; works well in both sweet and savory dishes.<\/p>\n

Pairs best with<\/em><\/p>\n

Warm spices like cinnamon, nutmeg, and allspice\u2014the perfect partner for other autumn fruits like apples and cranberries.<\/p>\n

Nutritional benefits <\/span><\/em><\/span>
\u2022 Just one cup of mashed pumpkin provides almost 80 percent of your recommended dietary allowance (RDA) of vitamin A.<\/p>\n

\u2022 Mow down on one cup of canned purr\u00e9ed pumpkin and you\u2019ll get seven grams of hunger-quashing fiber.<\/p>\n

\u2022 There\u2019s around 560 milligrams of potassium per cup of cooked pumpkin, which is about 20 percent of what adult women should get daily. <\/p>\n

How to use Them <\/span><\/em><\/span>
\u2022 \u201cPumpkin brings a silky richness to soups and curries, and adds moisture and depth to muffins,\u201d says Kroeker. Try replacing up to half the oil in muffin or baked good recipes with canned pumpkin. (Note: start by only subbing about a quarter of the listed amount of oil and see how your recipe holds up.)<\/p>\n

\u2022 Slice and roast it in the oven or on the barbecue with some garlic cloves, red onion, olive oil, salt, and pepper. Finish with fresh herbs like rosemary and thyme.  <\/p>\n

\u2022 Pie pumpkins can be cut in half and baked whole; once softened, chunk or scoop out the flesh and use it in soups, pies, or on its own.<\/p>\n

\u2022 Add diced pumpkin to your favorite apple or pear crisp recipe in lieu of some of the other fruits.<\/p>\n

\"Overhead

Photo by 5ph – stock.adobe.com<\/p>\n

 The WUNDERKIND <\/span><\/h3>\n

Beets<\/strong><\/h3>\n

Flavor profile<\/em><\/p>\n

Earthy, sugary, slightly (very <\/em>slightly) bitter, and sometimes metallic.<\/p>\n

Pairs best with <\/em><\/p>\n

Sweet and tangy flavors that reflect its own, like sharp cheeses, citrus, and vinegars.<\/p>\n

Nutritional benefits<\/span><\/em><\/span><\/p>\n

\u2022 Beets are chock-full of nitrates which, despite what you may have heard, are good for you when paired with antioxidants, helping to lower blood pressure.<\/p>\n

\u2022 You\u2019ll also get a good dose (around 23 milligrams) of magnesium, a mineral that supports metabolism and muscle function.<\/p>\n

\u2022 Every serving of beets delivers several different B vitamins, including folate, thiamine, and riboflavin. <\/p>\n

How to use them<\/span><\/em><\/p>\n

\u2022 Think you hate beets? Think again. \u201cRoasting transforms them,\u201d says Kroeker. \u201cTheir earthy flavor becomes mellow, their natural sweetness develops, and they become something completely different from the boiled beets many people remember growing up.\u201d <\/p>\n

\u2022 Take those roasted beets and add them to a salad with red onion, cilantro, mint, and a citrus dressing for a side dish that will impress.<\/p>\n

\u2022 Another way to dress up those cooked beauties? Serve with arugula, walnuts, halved prunes, and a simple vinaigrette for a quick way to get your greens in.<\/p>\n

\u2022 Pickled beets can be used as a garnish for meaty dishes, in sandwiches, or added to a salads for a sour kick. <\/p>\n

\"Overhead

Photo by kolesnikovserg – stock.adobe.com<\/p>\n

 The Tart and tangy ones <\/span><\/h3>\n

Cranberries<\/strong><\/h3>\n

Flavor profile<\/em><\/p>\n

The title says it all: tart when raw, but sweetens slightly when cooked.<\/p>\n

Pairs best with<\/em><\/p>\n

Cranberries elevate many types of dishes, including many you think of when Thanksgiving comes \u2018round, especially
turkey and dishes with sage and thyme. <\/p>\n

Nutritional benefits<\/span><\/em><\/p>\n

\u2022 Cranberries are a source of vitamin K, which is important for bone health and blood clotting, as well as copper, a mineral vital for the creation of red blood cells.<\/p>\n

\u2022 They are relatively low in sugar, with only four grams per cup.<\/p>\n

\u2022 Not necessarily a nutritional benefit, but cranberries have long been a go-to for reducing the risk of urinary tract infections, though study results are mixed.<\/p>\n

How to use Them<\/span><\/em><\/p>\n

\u2022 Cranberry sauce is a staple, but it can be used in a number of new ways. Try it on French toast or as a replacement for jam in a PB&J. <\/p>\n

\u2022 Substitute the dried version for blueberries or chocolate chips in your favorite scone or cookie recipe.<\/p>\n

\u2022 Find unexpected places to insert them on your dinner table. \u201cCranberries roasted with Brussels sprouts are a delicious side dish,\u201d says Harreld. <\/p>\n

\u2022 Use the juice as a replacement for OJ in smoothies or mocktails.<\/p>\n

\"Overhead

by sveta_zarzamora – stock.adobe.com<\/p>\n

 The everyday wonder <\/span><\/h3>\n

Carrots<\/strong><\/h3>\n

Flavor profile<\/em><\/p>\n

Sweet and crunchy, with slight flavor variations depending on color.<\/p>\n

Pairs best with<\/em><\/p>\n

Honey or maple syrup bring out the natural sugars in carrots, though they can also be enhanced with a small amount of butter or garlic; they\u2019re also a foundational ingredient of mirepoix, a staple in many French recipes (though other cultures have their own, similar takes).<\/p>\n

Nutritional benefits<\/span><\/em><\/span><\/p>\n

\u2022 They might not cure your eyesight, but the high level of vitamin A in carrots is <\/em>good for your peepers. <\/p>\n

\u2022 Yes, they are higher in sugar than other vegetables, but since that sugar is paired with nearly four grams of fiber per serving (one or two large veggies) your blood sugar isn\u2019t impacted nearly as much.<\/p>\n

\u2022 Carrots are packed with potassium, an electrolyte that aids nerve function.<\/p>\n

How to use Them<\/span><\/em><\/span><\/p>\n

\u2022 Shred one and toss it in your \u201cslop bowl\u201d for an added dose of nutrition. <\/p>\n

\u2022 Toss full carrots with some oil, salt, and pepper and roast in the oven. Place on top of cooked lentils and top with pomegranate seeds and feta.<\/p>\n

\u2022 Cut into strips and air fry them with a bit of oil, garlic powder, and parmesan. <\/p>\n

\u2022 Cakey bread and muffin batters can benefit from a bit of shredded carrot, which will help boost moisture.<\/p>\n

\"Overhead

Photo by asab974 – stock.adobe.com<\/p>\n

 The FRIDGE STAPLE <\/span><\/h3>\n

Tomatoes<\/strong><\/h3>\n

Flavor profile<\/em><\/p>\n

Bright, slightly sweet, with a bit of acidity.<\/p>\n

Pairs best with <\/em><\/p>\n

Salty dishes that help balance their tang; onions, garlic, and herbs like rosemary and oregano are the usual suspects when it comes to flavor enhancers.<\/p>\n

Nutritional benefits<\/span><\/em><\/span><\/p>\n

\u2022 These fruits (yes, they are<\/em> fruits) contain lycopene, a carotenoid that has been linked to a reduced risk of cancer and may be beneficial to skin.<\/p>\n

\u2022 Though small in dose, tomatoes do contain some folate, which is especially important for childbearing women and fetal development.<\/p>\n

\u2022 A medium tomato also provides a good amount of vitamin C\u2014nowhere near as much as citrus fruit, mind you, but every little bit helps!<\/p>\n

How to use them<\/span><\/em><\/p>\n

\u2022 Cut in half and bake with a sprinkle of cheese and dried or fresh oregano on top; salt to taste.<\/p>\n

\u2022 Simmer stewed, canned tomatoes as the base of a delicious (and super simple) shakshuka. Add a variety of herbs and spices, a few cracked eggs on top, and serve with toasted bread.<\/p>\n

\u2022 Are you a canning aficionado? Tomato jam is great for pairing with meats and cheeses.<\/p>\n

\u2022 Spoon homemade or store-bought tomato sauce over cooked spaghetti squash. Add cooked lean ground turkey and sprinkle with cheese, if desired. <\/p>\n

\"\"

Prepare to fall in love with some of autumn\u2019s best offerings: fruits and vegetables that are as delicious as they are nutritious.<\/p>\n","protected":false},"author":11317,"featured_media":139582,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":"","tve_updated_post":"

\"Overhead<\/span>

photo by \u041d\u0430\u0434\u0456\u044f \u041a\u043e\u0432\u0430\u043b\u044c - stock.adobe.com<\/p><\/div>

\t

Sure, spring brings with it tender leafy greens, asparagus, beans, and berries, while summer\u2019s sunshine provides delicious go-tos like melons, peaches, sweet corn, and rhubarb. But when it comes to the ultimate bounty, you\u2019d be hard-pressed to argue against the temptations that autumn has to offer. Beets, pumpkin, pears, and carrots\u2014these cooler months are to thank for the mouth-watering, nutritious array of produce we have access to in North America.<\/p>

The fact that grocery stores are stocked to the brim with these fruits and veggies this time of year isn\u2019t the only reason you should reach for them, though. Eating local and selecting seasonal produce has a ton of body-boosting and wellness-enhancing advantages.<\/p>

\u201cLocal, seasonal foods have a number of health benefits that can really make a difference for consumers,\u201d explains Michelle Harreld, MS in nutrition and the Institute for Functional Medicine<\/a>\u2019s director of medical education. \u201cFirst, they generally provide your body with more vitamins and phytonutrients\u2014compounds in plants with health benefits\u2014compared to foods grown far away because nutrients in fruits and vegetables often decrease during transport.\u201d <\/p>

It can also help you increase the variety of foods you eat, exposing you to additional sources of vitamins, minerals, and fiber you may miss out on other times of the year. \u201cOne of the joys of eating seasonally is the variety it brings to our plates,\u201d notes registered dietitian and certified intuitive eating counselor Andrea Kroeker<\/a>. \u201cEvery season offers different colors, flavors, and textures, encouraging us to enjoy foods at their very best. Instead of eating the same foods year-round, each season invites us to discover something new.\u201d<\/p>

We\u2019re starting you off on the right foodie foot this fall with a selection of eats you should consider the next time you hit up the market. Best case scenario you find a new favorite, and at worst you\u2019re helping support the local farmers in your area that work so hard to bring food to table every single season.<\/p><\/div>

\n\t
\n<\/div>
\"Photo<\/span>

PHOTO by A_Skorobogatova - stock.adobe.com<\/p><\/div>

 The Sweetie Pie <\/span><\/h3>

Pears<\/strong><\/h3><\/div>

Flavor profile<\/em><\/p>

Juicy, slightly sweet, and delicately floral.<\/p>

Pairs best with<\/em><\/p>

Cinnamon, ginger, nuts, and most types of hard or soft cheeses.<\/p>

Nutritional benefits<\/span><\/em><\/p>

\u2022 <\/span>Tho<\/span>ugh not exceptionally high in vitamin C, a medium fruit does provide about 10 percent of your daily recommended amount.<\/p>

\u2022 It also has around six grams of fiber, including both soluble and insoluble. Insoluble fiber is the rough stuff that \u201cscrubs\u201d your digestive track to keep things moving, while soluble fiber forms a gel in your gut that slows digestion.<\/p><\/div>

\t

How to use Them <\/span><\/em><\/p>

\u2022 Chop up and add to your oatmeal (or even quinoa!) along with a bit of maple syrup and a dash of cinnamon for a new take on breakfast.<\/p>

\u2022 Serve sliced on top of crusty bread with brie and honey.<\/p>

\u2022 Saut\u00e9 peeled, diced pears and shallots in oil, then add chicken broth and thyme; add flour as needed to thicken. Serve over pork or chicken.<\/p>

\u2022 Use sliced pears to top your salad, along with pine nuts, goat cheese, and your favorite balsamic. Kroeker adds, \u201cPears are delicious roasted with cinnamon or sliced onto a salad with toasted walnuts and sharp cheddar.\u201d<\/p><\/div>

\n\t
\n<\/div>
\"Overhead<\/span><\/div>
\t

Photo By dolphy_tv - stock.adobe.com<\/p><\/div>

 The BIG GUY <\/span><\/h3>

Pumpkin<\/strong><\/h3><\/div>
\t

Flavor profile<\/em><\/p>

Earthy, slightly sweet; works well in both sweet and savory dishes.<\/p>

Pairs best with<\/em><\/p>

Warm spices like cinnamon, nutmeg, and allspice\u2014the perfect partner for other autumn fruits like apples and cranberries.<\/p>

Nutritional benefits <\/span><\/em><\/span>
\u2022 Just one cup of mashed pumpkin provides almost 80 percent of your recommended dietary allowance (RDA) of vitamin A.<\/p>

\u2022 Mow down on one cup of canned purr\u00e9ed pumpkin and you\u2019ll get seven grams of hunger-quashing fiber.<\/p>

\u2022 There\u2019s around 560 milligrams of potassium per cup of cooked pumpkin, which is about 20 percent of what adult women should get daily. <\/p>

How to use Them <\/span><\/em><\/span>
\u2022 \u201cPumpkin brings a silky richness to soups and curries, and adds moisture and depth to muffins,\u201d says Kroeker. Try replacing up to half the oil in muffin or baked good recipes with canned pumpkin. (Note: start by only subbing about a quarter of the listed amount of oil and see how your recipe holds up.)<\/p>

\u2022 Slice and roast it in the oven or on the barbecue with some garlic cloves, red onion, olive oil, salt, and pepper. Finish with fresh herbs like rosemary and thyme.  <\/p>

\u2022 Pie pumpkins can be cut in half and baked whole; once softened, chunk or scoop out the flesh and use it in soups, pies, or on its own.<\/p>

\u2022 Add diced pumpkin to your favorite apple or pear crisp recipe in lieu of some of the other fruits.<\/p><\/div>

\n\t
\n<\/div>
\"Overhead<\/span><\/div>
\t

Photo by 5ph - stock.adobe.com<\/p><\/div>

 The WUNDERKIND <\/span><\/h3>

Beets<\/strong><\/h3><\/div>
\t

Flavor profile<\/em><\/p>

Earthy, sugary, slightly (very <\/em>slightly) bitter, and sometimes metallic.<\/p>

Pairs best with <\/em><\/p>

Sweet and tangy flavors that reflect its own, like sharp cheeses, citrus, and vinegars.<\/p>

Nutritional benefits<\/span><\/em><\/span><\/p>

\u2022 Beets are chock-full of nitrates which, despite what you may have heard, are good for you when paired with antioxidants, helping to lower blood pressure.<\/p>

\u2022 You\u2019ll also get a good dose (around 23 milligrams) of magnesium, a mineral that supports metabolism and muscle function.<\/p>

\u2022 Every serving of beets delivers several different B vitamins, including folate, thiamine, and riboflavin. <\/p>

How to use them<\/span><\/em><\/p>

\u2022 Think you hate beets? Think again. \u201cRoasting transforms them,\u201d says Kroeker. \u201cTheir earthy flavor becomes mellow, their natural sweetness develops, and they become something completely different from the boiled beets many people remember growing up.\u201d <\/p>

\u2022 Take those roasted beets and add them to a salad with red onion, cilantro, mint, and a citrus dressing for a side dish that will impress.<\/p>

\u2022 Another way to dress up those cooked beauties? Serve with arugula, walnuts, halved prunes, and a simple vinaigrette for a quick way to get your greens in.<\/p>

\u2022 Pickled beets can be used as a garnish for meaty dishes, in sandwiches, or added to a salads for a sour kick. <\/p><\/div>

\n\t
\n<\/div>
\"Overhead<\/span>

Photo by kolesnikovserg - stock.adobe.com<\/p><\/div>

 The Tart and tangy ones <\/span><\/h3>

Cranberries<\/strong><\/h3><\/div>

Flavor profile<\/em><\/p>

The title says it all: tart when raw, but sweetens slightly when cooked.<\/p>

Pairs best with<\/em><\/p>

Cranberries elevate many types of dishes, including many you think of when Thanksgiving comes \u2018round, especially
turkey and dishes with sage and thyme. <\/p>

Nutritional benefits<\/span><\/em><\/p>

\u2022 Cranberries are a source of vitamin K, which is important for bone health and blood clotting, as well as copper, a mineral vital for the creation of red blood cells.<\/p>

\u2022 They are relatively low in sugar, with only four grams per cup.<\/p>

\u2022 Not necessarily a nutritional benefit, but cranberries have long been a go-to for reducing the risk of urinary tract infections, though study results are mixed.<\/p><\/div>

\t

How to use Them<\/span><\/em><\/p>

\u2022 Cranberry sauce is a staple, but it can be used in a number of new ways. Try it on French toast or as a replacement for jam in a PB&J. <\/p>

\u2022 Substitute the dried version for blueberries or chocolate chips in your favorite scone or cookie recipe.<\/p>

\u2022 Find unexpected places to insert them on your dinner table. \u201cCranberries roasted with Brussels sprouts are a delicious side dish,\u201d says Harreld. <\/p>

\u2022 Use the juice as a replacement for OJ in smoothies or mocktails.<\/p><\/div>

\n\t
\n<\/div>
\"Overhead<\/span><\/div>
\t

by sveta_zarzamora - stock.adobe.com<\/p><\/div>

 The everyday wonder <\/span><\/h3>

Carrots<\/strong><\/h3><\/div>
\t

Flavor profile<\/em><\/p>

Sweet and crunchy, with slight flavor variations depending on color.<\/p>

Pairs best with<\/em><\/p>

Honey or maple syrup bring out the natural sugars in carrots, though they can also be enhanced with a small amount of butter or garlic; they\u2019re also a foundational ingredient of mirepoix, a staple in many French recipes (though other cultures have their own, similar takes).<\/p>

Nutritional benefits<\/span><\/em><\/span><\/p>

\u2022 They might not cure your eyesight, but the high level of vitamin A in carrots is <\/em>good for your peepers. <\/p>

\u2022 Yes, they are higher in sugar than other vegetables, but since that sugar is paired with nearly four grams of fiber per serving (one or two large veggies) your blood sugar isn\u2019t impacted nearly as much.<\/p>

\u2022 Carrots are packed with potassium, an electrolyte that aids nerve function.<\/p>

How to use Them<\/span><\/em><\/span><\/p>

\u2022 Shred one and toss it in your \u201cslop bowl\u201d for an added dose of nutrition. <\/p>

\u2022 Toss full carrots with some oil, salt, and pepper and roast in the oven. Place on top of cooked lentils and top with pomegranate seeds and feta.<\/p>

\u2022 Cut into strips and air fry them with a bit of oil, garlic powder, and parmesan. <\/p>

\u2022 Cakey bread and muffin batters can benefit from a bit of shredded carrot, which will help boost moisture.<\/p><\/div>

\n\t
\n<\/div>
\"Overhead<\/span><\/div>

Photo by asab974 - stock.adobe.com<\/p><\/div>

 The FRIDGE STAPLE <\/span><\/h3>

Tomatoes<\/strong><\/h3><\/div>

Flavor profile<\/em><\/p>

Bright, slightly sweet, with a bit of acidity.<\/p>

Pairs best with <\/em><\/p>

Salty dishes that help balance their tang; onions, garlic, and herbs like rosemary and oregano are the usual suspects when it comes to flavor enhancers.<\/p>

Nutritional benefits<\/span><\/em><\/span><\/p>

\u2022 These fruits (yes, they are<\/em> fruits) contain lycopene, a carotenoid that has been linked to a reduced risk of cancer and may be beneficial to skin.<\/p>

\u2022 Though small in dose, tomatoes do contain some folate, which is especially important for childbearing women and fetal development.<\/p>

\u2022 A medium tomato also provides a good amount of vitamin C\u2014nowhere near as much as citrus fruit, mind you, but every little bit helps!<\/p><\/div>

\t

How to use them<\/span><\/em><\/p>

\u2022 Cut in half and bake with a sprinkle of cheese and dried or fresh oregano on top; salt to taste.<\/p>

\u2022 Simmer stewed, canned tomatoes as the base of a delicious (and super simple) shakshuka. Add a variety of herbs and spices, a few cracked eggs on top, and serve with toasted bread.<\/p>

\u2022 Are you a canning aficionado? Tomato jam is great for pairing with meats and cheeses.<\/p>

\u2022 Spoon homemade or store-bought tomato sauce over cooked spaghetti squash. Add cooked lean ground turkey and sprinkle with cheese, if desired. <\/p><\/div>

\n\t
<\/div>\n\t
\"\"<\/a><\/span><\/div>