Turkey Marinara with Spaghetti Squash and Mozzarella (Print version)

Roasted spaghetti squash stuffed with savory turkey marinara and mozzarella, then baked until hot, saucy, and golden on top.

# Ingredients:

For the squash

01 - 2 medium spaghetti squash, about 2 1/2 lb (1.1 kg) each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

For the turkey marinara

05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 1 lb (450 g) lean ground turkey
08 - 3 cloves garlic, minced
09 - 1 teaspoon Italian seasoning
10 - 1/4 teaspoon red pepper flakes, optional
11 - 2 cups (480 ml) thick marinara sauce
12 - 1/4 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper

For topping

14 - 1 1/2 cups (170 g) shredded part-skim mozzarella cheese
15 - 1/4 cup (25 g) grated parmesan cheese
16 - 2 tablespoons chopped fresh basil or parsley

# Instructions:

01 - Heat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil, then season with salt and pepper.
02 - Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes, until the flesh is tender and pulls into strands with a fork.
03 - While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, then add the ground turkey and cook, breaking it up, until no pink remains and it reaches 165°F.
04 - Stir in the garlic, Italian seasoning, red pepper flakes, marinara, salt, and black pepper. Simmer for 5-7 minutes, until the sauce thickens slightly.
05 - Turn the roasted squash halves cut-side up and let them cool for 5 minutes. Use a fork to scrape the flesh into strands, leaving the shells intact.
06 - Toss the squash strands with the turkey marinara in a large bowl, or mix gently inside each shell. Divide the filling between the squash shells and set them back on the baking sheet.
07 - Top with mozzarella and parmesan. Bake for 10-12 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes if you want more browning.
08 - Sprinkle with basil or parsley and let the boats rest for 5 minutes before serving. Add extra warm marinara at the table if desired.

# Good to know:

01 - Use a thick marinara to keep the squash filling from turning watery.
02 - The turkey should reach 165°F before the squash boats are assembled.
03 - Best served hot after a 5-minute rest.

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