Ground Turkey Spaghetti Squash Boats
These ground turkey spaghetti squash boats are packed with protein and fiber for a healthy and delicious meal that will keep you full for hours.
Ingredients
- 2 small spaghetti squash (~2 lbs each)
- 2 tsp olive oil (9 g)
- pinch salt and pepper
- 1 oz parmesan cheese (28 g) freshly grated
- fresh basil optional
Turkey meat sauce
- 1 lb 99% lean ground turkey
- 1/2 tbsp olive oil
- 1 tsp salt
- pinch pepper
- 2 tbsp tomato paste (33 g)
- 1 24oz jar marinara sauce
- 1 14.5oz can petite diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp ground thyme
- pinch red pepper flakes
Instructions
- Preheat oven to 400 F and line a half baking sheet with parchment. Cut the squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with a small pinch of salt and pepper. Place face down on the baking sheet, poke a few times with a fork and bake for 30 minutes.
- For the sauce, heat a large deep skillet on medium high heat, then add the olive oil and turkey. Cook the turkey, breaking apart into small pieces, until fully cooked. Season with salt and pepper.
- Add the tomato paste, marinara sauce, diced tomatoes, basil, oregano, thyme and red pepper flakes. Stir everything together, cover, and let gently simmer on low heat for at least 10 minutes (20 if you have time).
- After the squash are done baking, let cool slightly, then flip over and shred with two forks to create the "spaghetti". Top them with the meat sauce, parmesan cheese and fresh basil, if desired. Enjoy!
Notes
- Bake time: This will vary from squash to squash and also depending on your oven. 30 min is usually perfect for me for small squash. If yours are larger, you may need closer to 40-45 min.
- Serving: If you prefer, you can serve this like regular spaghetti by transferring the spaghetti squash strands to a plate.
Nutrition
Serving: 1boat | Calories: 413kcal | Carbohydrates: 47.4g | Protein: 35.9g | Fat: 11.1g | Fiber: 11g