Tomato and Ground Turkey Stuffed Spaghetti Squash

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Preheat the oven to 400°F.
2. Halve the spaghetti squash lengthwise. Brush cut sides with the olive oil and season both halves with a pinch of salt and pepper.
3. Place squash halves cut-side down on a baking sheet and roast until the flesh is tender and strands pull away easily with a fork, 30–40 minutes. Cool slightly, remove seeds, then scrape into strands and return the strands to the shells.
4. Meanwhile, heat a large skillet over medium-high. Add the ground turkey, onion, garlic, and mushrooms; cook, breaking up the meat, until the turkey is browned and the vegetables have softened, 6–8 minutes.
5. Stir in the canned tomatoes, green bell pepper, a pinch of salt and pepper, thyme, oregano, and cayenne. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.
6. Reduce oven temperature to 350°F. Spoon the turkey mixture evenly into the squash shells.
7. Top with Parmesan. Bake until heated through and the cheese is melted, 8–12 minutes. Serve hot.