Italian Stuffed Spaghetti Squash |
Author: Nicole
- 1 2-pound spaghetti squash
- 3 teaspoons olive oil, divided
- 8 ounces lean ground turkey (95-97%)
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 cup diced fire roasted tomatoes, not drained (~ ½ of a 14.5 ounce can)
- 1 teaspoon dried basil, divided (see Notes)
- 1 teaspoon dried oregano, divided (see Notes)
- ½ cup part-skim ricotta
- 2 tablespoons grated Parmigiano Reggiano
- ½ cup shredded part-skim mozzarella
- Kosher salt and freshly ground black pepper
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise. Remove the seeds and pulp with a teaspoon or grapefruit spoon (my go-to). Rub 1 teaspoon of olive oil on the squash halves. Season with Kosher salt and freshly ground black pepper.
- Place each spaghetti squash half flesh-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the flesh is tender and flesh can easily be scraped to create spaghetti-like strands.
- While squash is baking, prepare the filling.
- In a 12-inch frying pan, heat the remaining 2 teaspoons of olive oil over medium heat. Add turkey and onions, breaking the turkey up with a wooden spoon. Cook for about 10 minutes until meat is cooked and onions are soft. Drain any excess fat.
- Stir in garlic and red pepper flakes. Cook for 1 minute.
- Stir in tomatoes, ½ teaspoon basil and ½ teaspoon oregano. Reduce heat to medium-low and let sauce simmer for 2 to 3 minutes. Season with Kosher salt and freshly ground black pepper.
- Stir the ricotta and Parmigiano Reggiano in a small bowl. Stir in remaining ½ teaspoon basil and ½ teaspoon oregano.
- When the spaghetti squash is fully cooked, flip the halves over on the baking pan. Lightly scrape the flesh with a fork to create spaghetti-like strands.
- Evenly divide the ricotta mixture between the two spaghetti squash halves. Repeat with the meat mixture. Evenly divide the mozzarella cheese over each half.
- Turn on the oven broiler to low. Position the pan under the broiler. Broil for 1 to 2 minutes until the cheese is browned and melted.
- Remove stuffed spaghetti squash from the oven and use a fork to mix the layers around. Serve immediately.
* Recipe can be doubled – you may need to use a larger baking pan (or two) for the squash).
* Substitute fresh basil (1 tablespoon) and oregano (1 tablespoon) for dried.
Recipe by Riegl Palate at https://www.rieglpalate.com/italian-stuffed-spaghetti-squash/
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