Ingredients:
- 1 Spaghetti Squash
- Extra virgin olive oil
- Ground turkey
- 1 small bell pepper, finely diced
- A generous handful of mushrooms, chopped
- 1 shallot, minced
- 4 garlic cloves, minced
- Your choice of marinara sauce, such as Rao’s
- Grated Pecorino Romano or Parmesan cheese
- Fresh basil leaves for garnish
For the Roasted Squash:
- Salt and freshly ground black pepper to taste
- Italian seasoning blend
- A splash of olive oil
For the Savory Spaghetti Sauce:
- Cooked ground turkey
- Sautéed shallot, garlic, bell peppers, and mushrooms
- Seasonings: salt, pepper, Italian seasoning, ground fennel, and all-purpose seasoning
- Parmesan rind for an umami boost
Cooking Instructions:
- Preheat your oven to 204°C (400°F).
- Halve the spaghetti squash and scoop out the seeds. Season the cut sides with salt, pepper, Italian seasoning, and a drizzle of olive oil.
- Poke the outer shell with a fork and roast until the edges are golden, about 45 minutes (adjust time if the squash is small).
- For the sauce, brown the ground turkey in a pan. Sauté shallot, garlic, bell pepper, and mushrooms until tender.
- Season the mixture with spices, then stir in the marinara sauce. Add a Parmesan rind for depth and simmer for 20 minutes.
- Once the squash is roasted, use a fork to create the “spaghetti” strands.
- Pile the meat sauce into each squash half, sprinkle generously with cheese, and garnish with fresh basil.
Pro Tips:
- Save any extra squash by mixing it with the meat sauce for an easy meal later.
- This dish is not only delicious but also a healthy twist on traditional pasta.
- The Parmesan rind in the sauce adds a rich flavor, don’t skip it if you can!
These Spaghetti Squash Boats are a nutritious and comforting meal, perfect for impressing guests or for a cozy night in. Enjoy!
