NUTRITION

SERVINGS

INGREDIENTS

0.25 medium spaghetti squash

5 oz ground turkey

0.25 cup marinara sauce

1.5 tbsp part-skim ricotta cheese

1 cup fresh baby spinach

1 tbsp shredded mozzarella cheese

0.5 tbsp grated parmesan cheese

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with half of the olive oil and sprinkle with a pinch of salt and pepper.

• 3

  Place the squash cut-side down on the baking sheet and roast for 35-40 minutes until the flesh is tender and easily shreds with a fork.

• 4

  While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles.

• 5

  Stir in the minced garlic, dried oregano, remaining salt, and black pepper. Cook for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and sauté until wilted, then pour in the marinara sauce and simmer for 3-5 minutes.

• 7

  In a small bowl, stir together the ricotta cheese and half of the parmesan cheese.

• 8

  Once the squash is done, use a fork to gently fluff the strands inside the shell, keeping them contained in the 'boat'.

• 9

  Layer the ricotta mixture over the squash strands, then top with the turkey marinara mixture.

• 10

  Sprinkle the shredded mozzarella and the remaining parmesan cheese over the top of each squash boat.

• 11

  Place the boats back in the oven under the broiler for 2-3 minutes until the cheese is melted and bubbling.

• 12

  Let cool for 5 minutes before serving directly from the squash shell.