Turkey Bolognese Spaghetti Squash Boats
Ingredients
The squash
The filling
-
1
lb.
ground turkey breast
-
3
cups
Marinara Sauce
-
½
cup
Petite Diced Tomatoes
-
2
tsp.
dried Italian seasoning
-
2
cloves
garlic
The toppings
-
½
cup
part skim mozzarella cheese
-
¼
cup
Parmesan cheese, grated
Instructions
- 1. Cut the ends off the spaghetti squash and slice it down the middle.
- 2. Place the squash cut side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- 3. Roast the squash at 375°F for one hour.
- 4. While the squash is baking, brown the ground turkey in a large pot.
- 5. Add garlic, diced tomatoes, marinara sauce, and Italian seasoning to the browned turkey, bring to a boil, then reduce to a simmer.
- 6. Once the squash is done, use a fork to scrape the inside and loosen the strands.
- 7. Add ¾ cup of the sauce to each half of the squash, reserving any extra sauce.
- 8. Top the squash with cheese and bake for an additional 25 minutes until the cheese is browned and bubbly.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
500mg
Cholesterol
75mg
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