Ingredients
For the Spaghetti Squash:
- 2 spaghetti squash, halved and roasted
- Olive oil, for drizzling
- Salt and pepper, to taste
- Dry mozzarella cheese, thinly sliced
For the Turkey Bolognese:
- 2 Tbsp olive oil
- ½ large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 2 tsp dried oregano
- 2 tsp paprika
- ¼ tsp ground cayenne pepper, or to taste
- ½ tsp kosher salt, or to taste
- 1 pound ground turkey meat
- 1 (28-oz) can crushed tomatoes
- 2 Tbsp fresh basil, chopped
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 375 degrees F. Chop off the tip and tail of each spaghetti squash and scoop out the seeds using a spoon. Drizzle olive oil over each half and rub it evenly over the flesh. Season generously with salt and pepper. Place the squash halves face-down on a non-stick baking sheet and roast for 35 to 40 minutes until juices are seeping out and the flesh is soft. Remove from oven and turn the squash halves face-up, then set aside.
- Prepare the Turkey Bolognese: Heat 2 tablespoons of olive oil in a large sauté pan or pot over medium heat. Add the finely chopped onion and sauté while stirring frequently until the onion becomes fragrant and soft, about 8 minutes. Add minced garlic, fresh rosemary, dried oregano, paprika, cayenne pepper, kosher salt, and the ground turkey. Cook until the turkey just starts to brown but isn’t fully cooked through. Pour in the crushed tomatoes and bring the sauce to a gentle boil. Reduce heat to a simmer, cover the pan, and cook for 10 minutes. Remove the cover and continue simmering uncovered for an additional 20 minutes, stirring occasionally. Stir in the fresh chopped basil and adjust seasoning with more salt or spices if desired.
- Prepare the Stuffed Spaghetti Squash: Set your oven to high broil. Keep the roasted spaghetti squash halves face-up on the baking sheet and spoon your desired amount of turkey bolognese into each half. Lay several slices of dry mozzarella cheese on top. Place the baking sheet on the center rack of the oven and broil for 3 to 5 minutes, or until the cheese has melted and started to crisp slightly. Serve immediately while hot and bubbling.
Notes
- You can substitute fresh mozzarella for dry mozzarella if you prefer a creamier topping.
- Adjust cayenne pepper to your spice preference or omit for a milder sauce.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
- Using ground turkey breast reduces fat content; for richer flavor, try a mix of dark and white turkey meat.
- For a gluten-free meal, ensure that the crushed tomatoes and spices don’t contain additives that include gluten.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
