Turkey Marinara Spaghetti Squash

Turkey Marinara Spaghetti Squash is my go to when I crave cozy pasta flavors but need something lighter It delivers the comfort of rich marinara and melty cheese over a bed of sweet spaghetti squash that soaks up the turkey and herbs for a deeply satisfying bite

This dish turned into a Sunday favorite after I tried it as a post hike dinner and it absolutely wowed my family with its hearty flavor

Ingredients

• Spaghetti squash: provides natural sweetness and a noodle like texture Look for squash that feels heavy and has a firm unblemished skin
• Ground turkey: keeps it lean but hearty Choose fresh turkey with a pink color and avoid packages with excess liquid
• Marinara sauce: gives deep tomato flavor and pulls everything together For best results pick one with minimal added sugar and plenty of herbs
• Shredded mozzarella cheese: melts beautifully for that perfect cheesy pull Always buy a block and shred it yourself for the creamiest texture
• Italian seasoning: adds a punch of classic Italian flavor Opt for a blend with oregano basil and thyme
• Fresh garlic: boosts savoriness Fresh cloves make a big difference but you can substitute quality garlic powder
• Sea salt and pepper: highlight all the other flavors Make sure to use freshly cracked pepper for that extra peppery lift
• Avocado oil spray: helps roast the squash while keeping things light Look for 100 percent avocado oil in the spray

Instructions

Prepare the Spaghetti Squash:

Puncture the whole spaghetti squash a few times with a fork to release steam then microwave for two to three minutes This makes it easier and safer to cut open

Cut and Clean:

Using a sharp knife slice the squash in half lengthwise Allow it to cool slightly then use a spoon to scoop out and discard the seeds and stringy pulp

Season and Bake:

Lightly mist the cut sides of the squash with avocado oil spray Sprinkle with a pinch of sea salt and a dash of pepper Arrange cut side down on a baking sheet and bake at four hundred degrees Fahrenheit for forty to forty five minutes until fork tender

Brown the Ground Turkey:

Heat a nonstick skillet over medium heat Add a drizzle of oil if needed and cook the ground turkey breaking it up with a spatula Season with sea salt and pepper Continue cooking for about five to seven minutes until the turkey is fully cooked through with no pink remaining

Scrape the Squash:

Once baked and cool enough to handle use a fork to gently rake the squash flesh into long strands and transfer them to a large mixing bowl

Mix Filling:

Add browned turkey marinara sauce Italian seasoning garlic and a bit more salt to the squash strands Toss together until everything is evenly coated and the turkey is well distributed

Stuff the Shells:

Spoon the turkey and squash mixture back into the empty squash shells pressing down to compact slightly and create a nice mound

Add Cheese:

Top each filled shell with plenty of shredded mozzarella cheese covering the surface for maximum meltiness

Bake to Melt Cheese:

Return the stuffed squash halves to the oven and bake for seven to nine minutes until the cheese is fully melted and bubbling

Finish and Serve:

Sprinkle with extra Italian seasoning fresh cilantro and a pinch of red pepper flakes for brightness and color Serve hot straight from the shell

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My favorite part is always the golden cheese crust on top I remember making this recipe for my parents and they were so skeptical of spaghetti squash at first Now it is their most requested healthy meal and I will always associate the cheesy aroma with family get togethers

Storage Tips

Let leftovers cool fully before storing Scoop out the stuffed squash halves into airtight containers and keep in the refrigerator for up to three days For longer storage wrap tightly and freeze up to two months Reheat in the oven or microwave until hot all the way through

Ingredient Substitutions

You can swap the ground turkey for ground chicken or lean ground beef for a heartier option For a dairy free twist try using a plant based cheese blend If you need a shortcut store bought rotisserie chicken works very well in place of ground turkey

Serving Suggestions

Serve right in the squash shell for rustic presentation or scoop onto plates for an easier eat Round out the meal with a crisp green salad or garlic bread to soak up the marinara sauce I sometimes top with extra red pepper flakes and torn basil for a fresh kick

Cultural Note

Spaghetti squash is native to North America and was first popularized as a pasta substitute in the mid twentieth century It is loved by those following gluten free and low carb lifestyles but its sweet mild flavor and noodle like strands make it a favorite even among traditional pasta lovers

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Try this recipe for a weeknight dinner or meal prep and embrace the comforting pasta flavors in a lighter way You will not miss the noodles

Frequently Asked Questions

→ How do you prepare spaghetti squash for stuffing?

Slice the squash in half, remove the seeds, brush lightly with oil, season, and bake until tender. After cooling, use a fork to scrape out the strands.

→ Can you substitute ground turkey with another protein?

Yes, ground chicken or lean beef work well. Adjust seasonings as desired to complement the chosen protein.

→ What kind of marinara works best?

Choose a robust, thick marinara sauce for maximum flavor and minimal moisture in your filling.

→ How do you get melted, golden cheese on top?

Generously sprinkle shredded mozzarella after stuffing the shells, then bake until bubbly and golden brown.

→ Are there tips to avoid watery squash?

Be sure to roast the squash cut-side up and allow strands to drain briefly before mixing with the other ingredients.