Turkey Stuffed Squash Boats
There’s a certain awe-factor in serving these stunning spaghetti squash boats that are piled high with spaghetti squash noodles and sauce. Whether you make if for a weeknight meal or a special occasion, you will love this recipe! Thank you to the American Heart Association for this recipe.
Ingredients
1 medium spaghetti squash
1 tsp canola oil
1 medium finely diced onion
3/4 lb ground turkey
1 1/2 cups frozen kale or spinach
3 garlic cloves, minced
1 can no-salt added crushed tomatoes
1 tbsp Italian seasoning blend, salt-free
1/4 tsp salt
1/4 tsp black pepper
1/4 cup parmesan cheese
Instructions
1
Carefully cut the spaghetti squash in half lengthwise. Using a spoon, scrape out the seeds and place the squash in a baking dish, pouring in about 4 cups of water. Bake the squash in a preheated 350 degree oven for about 1 hour or until fork tender.
2
While the squash is cooking, heat a sauté pan on the stove adding three canola oil and sauté the onions and garlic until fragrant. Add the ground turkey and sauté until fully cooked through.
3
Squeeze all of the water out of the frozen kale or spinach and add it to the cooked turkey, stir to combine everything together.
4
Once the cooked squash has cooled enough to handle, use a fork and carefully scrape the meat of the squash into a large bowl, preserving the squash shell.
5
To the bowl with the squash, add the cooked turkey mixture along with the tomatoes, Italian seasoning, salt, pepper and parmesan cheese. Carefully fold everything together to combine.
6
Spoon the ground turkey mixture back into the squash shells and place in the oven for an additional 10-15 minutes.
7
Remove from the oven, serve and enjoy!
