Hearty Spaghetti Squash Boats


  • 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:

  1. Preheat your oven to 204°C (400°F).
  2. Halve the spaghetti squash and scoop out the seeds. Season the cut sides with salt, pepper, Italian seasoning, and a drizzle of olive oil.
  3. Poke the outer shell with a fork and roast until the edges are golden, about 45 minutes (adjust time if the squash is small).
  4. For the sauce, brown the ground turkey in a pan. Sauté shallot, garlic, bell pepper, and mushrooms until tender.
  5. Season the mixture with spices, then stir in the marinara sauce. Add a Parmesan rind for depth and simmer for 20 minutes.
  6. Once the squash is roasted, use a fork to create the “spaghetti” strands.
  7. 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!

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