Name: Spaghetti squash with turkey marinara
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 lb 2 oz spaghetti squash, halved lengthwise and seeded; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 6 oz 93% lean ground turkey; 2 cloves garlic, minced; 1/2 cup marinara sauce; 1 1/2 tbsp grated parmesan cheese; 3 1/2 tbsp fresh basil, torn; 2 tbsp water

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Brush the cut sides of the spaghetti squash with half the olive oil and season with one third of the salt and half the pepper. Place the squash cut-side down on a half-sheet pan and roast until the skin is easily pierced with a fork, about 40 minutes.
About 20 minutes into the squash roasting, heat a 10-inch nonstick skillet over medium-high heat with the remaining oil. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. If the turkey sticks, add the water to the pan. Done when no pink remains, 165°F.
Stir the minced garlic into the turkey and cook for 1 minute. Add the marinara sauce, the rest of the salt, and the rest of the pepper. Lower the heat to medium-low and simmer for 5 minutes, then keep on low until the squash is ready.
Remove the squash from the oven and let it rest for 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands within the shells. Top the squash with the turkey marinara, then garnish with parmesan and fresh basil.

Nutrition

Ingredients

Instructions

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