Turkey Marinara Spaghetti Squash (Print Version)
Juicy turkey, marinara, and savory cheese stuffed into roasted spaghetti squash for a hearty meal.
# Ingredients:
→ Main Components
01 -
1 small to medium spaghetti squash
02 -
1 pound ground turkey
03 -
1 cup marinara sauce
04 -
1 cup shredded mozzarella cheese
→ Seasonings
05 -
1 teaspoon Italian seasoning
06 -
1/4 teaspoon garlic powder
07 -
Dash freshly ground black pepper
08 -
1/4 teaspoon sea salt
# Instructions:
01 -
Preheat the oven to 200°C.
02 -
Pierce the spaghetti squash with several holes using a fork, then microwave on high for 2 to 3 minutes to soften.
03 -
Carefully cut the squash in half lengthwise and remove the seeds with a spoon.
04 -
Lightly mist the cut sides of the squash with avocado oil spray. Season with a pinch of sea salt and black pepper. Place cut-side down on a baking sheet and roast for 40 to 45 minutes, until tender.
05 -
While the squash bakes, heat a skillet over medium heat and add a small amount of oil. Brown the ground turkey, seasoning with sea salt and black pepper. Cook thoroughly, breaking up the meat into crumbles.
06 -
Remove roasted squash from the oven and allow to cool slightly. Using a fork, scrape out the flesh into strands and transfer to a large mixing bowl.
07 -
To the shredded squash, add the cooked turkey, marinara sauce, Italian seasoning, garlic powder, and a pinch of sea salt. Toss thoroughly to combine.
08 -
Refill the emptied squash shells with the turkey mixture, dividing evenly. Sprinkle the tops generously with shredded mozzarella cheese.
09 -
Return the filled squash halves to the oven and bake for an additional 7 to 9 minutes, until the cheese is melted and bubbling.
10 -
Garnish finished squash boats with fresh chopped cilantro, red pepper flakes, and an extra dusting of Italian seasoning to taste.
# Notes:
01 -
Microwaving the squash briefly softens the skin, making it safer and easier to halve before baking.