Description
Spaghetti squash is stuffed full of healthy, tasty ingredients: ground turkey meat, homemade sauce, fresh arugula, and a sprinkle of Italian cheese. Cozy, filling, and SO satisfying.
Ingredients
Scale
- 4–5 lb. spaghetti squash
- 2 tsp. olive oil
- 1 lb. ground turkey (light and dark meat)
- 3 cloves garlic, minced
- 1–15.5 oz container marinara sauce
- 4 cups arugula
- 1 cup shredded Italian cheese blend
- salt, pepper, red pepper flakes
Instructions
- Preheat oven to 375 degrees.
- Using a fork, prick holes all over squash.
- Microwave for 4 minutes. When cool enough to handle, carefully cut squash lengthwise. Scoop out seeds with a spoon and discard.
- Season squash halves with a drizzle of olive oil, salt, and pepper. Place squash, cut sides down on a large plate or platter. Pour 1/2 cup water to bottom of plate and microwave for another 5 minutes.
- Squash is done when strands are easily scooped away from skin. If not cooked through, microwave for 2 minute increments until done. Scoop out squash flesh when done cooking, saving skin.
- While squash is cooking, heat a large sauté pan over medium heat.
- Add turkey and garlic to hot pan. Season with salt and pepper and cook for about 5 minutes or until turkey is cooked through, breaking up chunks with spatula.
- Add sauce to pan and remove from heat. Add squash strands, arugula, and 3/4 cup cheese to pan (or large bowl if you don’t have enough room) and stir until combined.
- On a baking sheet, stuff mixture into squash skins, top with remaining cheese and bake for about 8 minutes, or until cheese is melted.
Notes
If using lean (light) turkey meat, you may need to add some oil to pan.