Stuffed Spaghetti Squash

I’m so lucky to care for Nanny Kids that are willing to try new recipes with me. Spaghetti squash is so sweet and delicious. I typically don’t use salt and pepper so feel free to add the extra seasonings if you want to. Serve this healthy recipe with a salad and a big hunk of artisan or garlic bread.

You Will Need:

1 spaghetti squash, baked
2 large shallots, finely chopped (about 1 cup chopped)
1 lb ground turkey
6 large garlic cloves, chopped
1 Tbs olive oil
Kosher salt and pepper to taste
7 oz Gruyere cheese, shredded
2 cups spinach, roughly chopped (packed)

What to Do:

1. Preheat oven to 400F.

2. Cut off a bit of the top and bottom of spaghetti squash to make it easier to cut. Slice in half lengthwise. Rub with olive oil, salt, and pepper. Place facedown on a baking sheet lined with parchment paper. Bake for 40 minutes at 400F or until you can pierce the skin with a fork.

3. While the squash is baking, heat a tablespoon of olive oil in a sauté pan. Add chopped shallots. Sauté until softened for 3 or 4 minutes.

4. Add ground turkey and break it up so it cooks in bite sized chunks.

5. When the turkey is almost cooked, add chopped garlic. Stir to incorporate. Turn off heat, cover, and set aside.

6. When the squash is cooked and has cooled enough to handle, use the tines of a fork to scrape the spaghetti into a large bowl.

7. Combine spaghetti squash, 3/4 of the gruyere cheese, turkey mixture, and chopped spinach. Mix well.

8. Put the spaghetti squash halves onto clean parchment lined baking pan. Spoon the turkey and squash mixture into the two spaghetti squash halves. Or, you can grease a casserole dish and put the turkey mixture into baking dish.

9. Bake 10 minutes at 350F or until the cheese is melted.

10. Spoon the dinner from the spaghetti squash or casserole dish into bowls or onto plates. Serve with a salad and bread.