Today I’m going to introduce you to one of my favorite fall/winter vegetables. The spaghetti squash, this little baby is so versatile, when it’s roasted the flesh resembles spaghetti hence the name. You can actually use it in the place of pasta for lightened up versions of spaghetti, chicken parmesan or just serve it as a side dish with a drizzle of olive oil and a pinch of salt and pepper. This is just one of the recipes I have for this mouthwatering produce, Not only is it very tasty, It is also good for you, at only about 30 calories per one cup serving you won’t even feel guilty about going back for seconds.
cut the squash lengthwise like this, this is the hardest part of this process, I promise.
it takes a little elbow grease but, this is what you get.
then do this
until you get this
then drizzle with olive oil and sprinkle with salt and pepper
then turn them over
put them in a 400 degree oven, they will take about 30-40 mins, when they are done they will be fork tender.
while your squash are cooking, brown your turkey meat
then chop your garlic and shallot
cook your shallot and garlic in one Tbs olive oil 1-2 mins til you get this.
then add to your turkey meat
next add tomato paste, spinach, and chicken stock.
cook until it looks like this
now add red pepper flakes and ricotta
it will look like this when finished, add salt and pepper to taste.
When your squash are fork tender, bring them out and let them cool long enough that you can handle them. Turn them over and gently scrape the insides with a fork, the flesh should come up and resemble thin spaghetti noodles, sorry I didn’t get a picture of this but, I’m sure you can handle it. leave your squash noodles inside the squash and stuff with turkey meat
then sauce and cheese them
put them back in the oven at 350 degrees 10-15 mins just until cheese is melted and heated through take out and serve.
prep time 20 mins
cook time 40-50 mins
total time 1 hour 10 mins
Turkey and spinach stuffed spaghetti squash
- 2-3 spaghetti squash, cut in half lengthwise, seeds and pulp removed.
- 2-3 lbs turkey meat
- 6 oz can of tomato paste ( i used Italian and herb tomato paste but, you don’t have to)
- one cup chicken stock
- one cup ricotta
- 1-3 cloves of garlic
- one shallot ( you can use onion if you want)
- 2 6 oz bags of spinach
- 1 Tbs red pepper flakes
- one jar of spaghetti sauce
- 1-2 cups of mozzarella
- 3 Tbs olive oil
- salt and pepper to taste
preheat oven to 400 degrees, line baking sheet with foil, place squash skin side down and drizzle with 1-2 Tbs olive oil then sprinkle with salt and pepper turn flesh side down and bake 30-40 mins until fork tender. In a large non stick boiler brown your turkey meat drain and set aside, sautee your shallot and garlic add to your turkey meat along with the tomato paste, chicken stock, and spinach. Cook on med-high heat until spinach is wilted, add in red pepper flakes and ricotta continue cooking until ricotta is incorporated turn off and set aside.
Take squash from oven ( turn oven temp down to 350 ) scrape insides with a fork, stuff each squash with turkey mixture, place each squash stuffing side up back onto baking sheet, top with spaghetti sauce and cheese. place squash back in oven 10-15 mins until cheese is melted and all is heated through. Remove from oven and serve.