Name: Roasted spaghetti squash with turkey
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 12 oz spaghetti squash, halved lengthwise and seeded; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 6 oz 99% lean ground turkey; 2 cloves garlic, minced; 1/3 cup marinara sauce; 1 tsp Italian seasoning; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Ingredients

9 items

12 oz spaghetti squash, halved lengthwise and seeded
1½ tsp extra virgin olive oil
½ tsp salt
6 oz 99% lean ground turkey
2 cloves garlic, minced
⅓ cup marinara sauce
1 tsp Italian seasoning
¼ tsp black pepper
1½ tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. Brush the cut sides of the spaghetti squash with 1 teaspoon of the olive oil and season with half of the salt. Place the squash cut-side down on a half-sheet pan. Roast for 40 minutes until the shell is easily pierced with a fork.
While the squash roasts, heat the remaining oil in a 12-inch skillet over medium heat. Add the ground turkey and a pinch of salt. Cook, stirring often and breaking it up with a spoon, for 6 to 7 minutes until no pink remains and some bits are lightly browned. Add the minced garlic and cook for 1 minute until fragrant. Done when opaque in the center and lightly browned, 165°F.
Stir the marinara sauce, Italian seasoning, and black pepper into the skillet. Reduce the heat to low and simmer for 10 minutes. Taste and add the remaining salt if needed.
When the squash is done, let it cool for 5 minutes. Use a fork to scrape the flesh into long strands. Pile the strands on a plate, top with the turkey marinara, and garnish with chopped parsley.

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Ingredients

Instructions

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