Bolognese Stuffed Spaghetti Squash
Yum! THE perfect Autumn dinner idea! Add THIS to your meal plans during the next month!
Makes 4 servings
Ingredients:
- 1 medium spaghetti squash
- avocado oil, olive or coconut oil spray
- 1 small yellow onion, chopped
- 3 fresh cloves garlic, minced
- 1 lb. lean ground turkey
- 20 oz. diced tomatoes, fresh or jarred, including juice
- 1 Tbsp dry Italian seasoning
- 2 Tbsp fresh basil leaves, chopped
- 2 tsp crushed red pepper flakes
- 1 cup shredded fresh mozzarella
Instructions:
Preheat oven to 400 f.
Slice the squash lengthwise. Scoop out the seeds and discard.
Very lightly oil the insides of each squash halve. Season with sea salt and pepper.
Place the squash halves face down on a large baking sheet and bake for about 40 minutes or until fork tender.
Spray a large skillet with cooking oil and heat it on medium-high. Add onion and garlic and sauté for a couple of minutes.
Next add the turkey meat and using a wooden spoon, break up the meat until no longer pink.
Season with sea salt, pepper to your taste.
Add in the tomatoes, Italian seasoning, red pepper flakes, basil and bring to a gentle boil.
Lower the heat and simmer for 15 minutes until the sauce is reduced.
When the squash is fully cooked, flip each halve over, use a fork to loosen the spaghetti “noodles” a bit, then divide the turkey sauce into each halve.
Top with shredded mozzarella and broil in the oven for an additional 4-5 minutes or until the cheese has melted and it’s all bubbly.
Garnish with fresh chopped basil.
Enjoy!
❤Rachel
Ingredients
Instructions
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