Tomato and Ground Turkey Stuffed Spaghetti Squash

Ingredients

• Spaghetti squash

  winter, raw

  1 medium squash or 1.59kg

• Ground turkey

  raw

  8 oz or 228g

• Green bell pepper

  raw

  1 medium or 119g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  2 cloves, minced or 6g

• Olive oil

  ½ tbsp or 7g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Portobello mushrooms

  Melissa's

  1 medium mushroom or 17g

• Tomatoes

  canned, packed in tomato juice

  1 can or 190g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Thyme

  dried

  ½ tsp, ground or 0.7g

• Oregano

  dried

  1 tsp, ground or 2g

• Cayenne pepper

  ¼ tsp or 0.5g

• Parmesan cheese

  shredded

  2 tbsp or 10g

Directions

1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half and pierce it with a knife several times to allow steam to escape. Brush each half with olive oil and season with salt and pepper.
3. Place the squash halves on a baking sheet and bake for 30-40 minutes, or until a knife easily pierces the skin. Let cool, remove seeds, and use a fork to scrape the flesh into strands.
4. In a large frying pan over medium-high heat, cook the ground turkey, onions, garlic, and mushrooms until the turkey is browned.
5. Stir in the diced tomatoes, green pepper, salt, pepper, thyme, oregano, and cayenne pepper. Reduce the heat and let simmer for 10 minutes.
6. Reduce the oven temperature to 350°F.
7. Spoon the turkey mixture over the prepared squash halves. Sprinkle with Parmesan cheese and bake for 10 minutes, or until heated through and the cheese is melted.