Name: Spaghetti squash with turkey marinara
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 lb spaghetti squash, halved lengthwise and seeded; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 5 oz 99% lean ground turkey; 1/2 cup marinara sauce; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 1/2 tbsp grated parmesan cheese

Ingredients

9 items

1 lb spaghetti squash, halved lengthwise and seeded
1 tsp olive oil
1 tsp salt
½ tsp black pepper
5 oz 99% lean ground turkey
½ cup marinara sauce
2 cloves garlic, minced
1½ tsp dried basil
1½ tbsp grated parmesan cheese

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.
Roast the squash for 35 to 40 minutes until the skin is easily pierced with a fork and the flesh is tender.
While the squash roasts, heat a medium skillet over medium-high heat with the remaining oil. Add the ground turkey and cook, breaking it into small crumbles but allowing it to sit undisturbed for moments to pick up color, for 5 to 7 minutes. Done when opaque in the center and lightly browned in spots, 165°F.
Stir the minced garlic into the turkey and cook for 1 minute until fragrant. Add the marinara sauce, dried basil, and another third of the salt. Simmer for 10 minutes to let the flavors meld while the squash finishes roasting.
When the squash is done, use a fork to scrape the flesh into long strands. Place the strands in a clean kitchen towel and press gently for 1 minute to remove excess moisture. Toss the strands with the remaining salt and pepper.
Pile the seasoned squash strands onto a plate. Top with the turkey marinara and sprinkle with grated parmesan cheese.

Nutrition

Ingredients

Instructions

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