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
- 2 small to medium spaghetti squash, about 4-5 lbs.
- 2 Tbsp. olive oil (divided)
- 1 tsp. sea salt
- 1 lb. ground turkey, not 99% fat-free
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. fennel seeds, crushed
- 1/4 tsp. red pepper flakes
- 1/2 tsp. sea salt
- 1 15.5-oz. jar marinara sauce
- 1/2 cup whole milk ricotta cheese
- 1 cup shredded Italian cheese blend
- 1/2 cup panko breadcrumbs
- 1 Tbsp. olive oil
- salt and black pepper
- 5 oz. baby arugula
Instructions
- Preheat oven to 375 degrees F. Using a fork, prick holes all over the squash. Microwave for 4 minutes, then let it cool slightly until you can handle it safely.
- Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Season the cut sides with 1 tablespoon of the olive oil, salt, and pepper. Place squash halves, cut-side down, on a large microwave-safe plate. Pour 1/2 cup of water onto the plate and microwave for 5 minutes. Check if the strands easily pull away from the skin with a fork. If not fully tender, continue microwaving in 2-minute intervals until done.
- While the squash cooks, heat a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula. Add the garlic, Italian seasoning, fennel seeds, red pepper flakes, and salt to the turkey. Cook for 5-6 minutes until the turkey is cooked through and starting to brown.
- Reduce the heat to medium-low and add the marinara sauce. Stir and let simmer for 2-3 minutes. Remove from the heat and stir in the ricotta cheese until well combined.
- When the squash is done, use a fork to scrape the flesh into strands, leaving the skins intact. Add the squash strands to the turkey mixture and Italian cheese blend. Stir everything together until combined.
- Place the empty squash skins on a rimmed baking sheet. Divide the filling between the squash halves, mounding it generously.
- In a small bowl, combine the panko breadcrumbs and the remaining 1 tablespoon of olive oil. Sprinkle this mixture over the stuffed squash halves. Bake for 10-12 minutes until the cheese is melted and the breadcrumb topping is golden brown.
- Remove from oven and cut in half to serve if necessary.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat whole stuffed squash halves in a 350°F oven for 15 minutes until warmed through.
Ingredients: Use your favorite marinara sauce.
Prep ahead: You can cook and stuff the squash up to 24 hours in advance. Cover tightly with foil and refrigerate, then add the breadcrumb topping and bake when ready to serve (add 5 extra minutes to the bake time if going straight from the fridge).
Serve with: These stuffed squash boats are hearty enough to stand alone, but a simple arugula salad with lemon vinaigrette (or just olive oil!) and some Italian bread or garlic bread are great additions.