Cheesy Spaghetti Squash And Ground Turkey Bake Recipe:-When winter squash finally arrives in the autumn, it’s like a welcome hug. Acorn, delicata, butternut and kabocha squashes line the vegetable aisle, just waiting to be incorporated into hearty autumnal dishes. The spaghetti squash, so called because of its resemblance to pasta, is one of the most interesting varieties of squash. If you’ve never made spaghetti squash before, you might be perplexed by the striking resemblance between the two ingredients.
Squishy squash flesh, once roasted, can be fluffed into spaghetti-like strands. The surface remains hard, turning the squash into a mini casserole dish that may be filled with sauce and garnishes. This not only adds some excitement to dinner, but it also makes it healthier. Even if carbs are our favourite, we can always need more veggies.
A low-calorie, high-protein choice for chilly winter evenings, this recipe was co-written with developer Michelle McGlinn. This healthy pasta bake uses ground turkey, a creamy red tomato sauce, and squash boats as serving vessels. The addition of cheese makes it taste just as homey as the original dish.
Cheesy Spaghetti Squash And Ground Turkey Bake Recipe
Ingredients
- 3 tablespoons olive oil, divided2 (2-pound) spaghetti squashes, halved and scooped
- 3 teaspoons salt, divided
- 3 teaspoons pepper, divided
- 1 pound ground turkey
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 2 cups fresh spinach
- ½ cup heavy whipping cream
- 1 cup grated Parmesan, divided
Also read Best Italian Style Stuffed Peppers – Learn Like a Pro
Optional Ingredients
Red pepper flakes, for topping
Directions
- Preheat the oven to 400 F.
- Brush 2 tablespoons of olive oil across the insides of the spaghetti squash.
- Season the squash with 2 teaspoons each of salt and pepper.
- Place the squash halves cut side down on a foil-lined baking sheet.
- Firmly poke the outside of the squash with a fork several times each.
- Roast for 30-35 minutes, until tender.
- In the meantime, prepare the filling. Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
- Add the turkey and crumble until browned, about 5 minutes. Add the Worcestershire to the turkey.
- Add the onion and garlic and cook until softened, about 3-4 minutes.
- Add the spinach, heavy whipping cream, and ½ cup Parmesan.
- Stir until Parmesan is melted and spinach is wilted, then remove from the heat.
- Turn the squash over and scrape the insides with a fork to create spaghetti-like strands.
- Divide the filling between squash.
- Top with the remaining ½ cup parmesan.
- Return to the oven and bake until cheese is melted, about 10 minutes.
Nutrition
- Calories per Serving 663
- Total Fat 41.4 g
- Saturated Fat 16.5 g
- Trans Fat 0.5 g
- Cholesterol 137.1 mg
- Total Carbohydrates 37.2 g
- Dietary Fiber 9.3 g
- Total Sugars 17.2 g
- Sodium 2,075.0 mg
- Protein 41.5 g
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