Baked Spaghetti Squash

This is very similar to a baked pasta, except with spaghetti squash in place of the pasta.  Not only is this loaded with veggies, it's scrumptious as well.

You can add whatever you want to it, including, but not limited to, mushrooms, spinach, zucchinis, and bell peppers.  You can also replace the ground turkey with sausage for a flavorful kick.

Baked Spaghetti Squash


Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground turkey
• salt and pepper
• 2 cloves garlic, minced
• 1 jar marinara sauce
• 1 16-ounce tub (2 cups) of reduced-fat ricotta cheese
• 1 cup of shredded part-skim mozzarella cheese, divided
• 1/4 cup of shredded Parmesan cheese
• small handful of fresh basil leaves

Directions:

• Using a sharp chef's knife, carefully cut several small slits around the outside of the spaghetti squash.  Place the whole squash into a large microwave-proof bowl with a couple tablespoons of water.  Microwave on high for 5 minutes.  Remove and carefully flip the squash over.  If your microwave does not have a turntable, you'll want to rotate it 180 degrees as well.  Microwave on high for another 3 - 5 minutes until the squash is soft but not mushy.  The skin should give a little when you push lightly but firmly on it.  Set the squash aside for 30 minutes to let it cool.
• Pre-heat oven to 350 degrees F.
• In a large saute pan over medium-high heat, brown the ground turkey in a tablespoon of olive oil.  Season with salt and pepper to taste.  Add the garlic and stir for a minute.  Drain the fat and set the meat aside.
• Once the spaghetti squash is cool enough to handle, cut it in half length-wise with a sharp knife.  Scoop the seeds out with a spoon and discard.  Then, using a fork, scoop out the squash strands directly into the saute pan with the browned meat.  Discard the squash shell.
• Add an entire jar of prepared marinara sauce to the meat and squash mixture.  Add salt and pepper to taste.  Stir to combine.
• Spoon half of the squash mixture into the bottom of a baking dish.  Layer all the ricotta cheese over it.  Then sprinkle on 3/4 of the shredded mozzarella cheese.  Pour the remainder of the squash mixture into the dish.
• Bake in the pre-heated oven for 30 minutes until bubbly.  In the last minute, sprinkle the remaining mozzarella and the Parmesan on top and return to the oven so the cheese can melt.
• Remove from oven and let sit for 5 minutes before serving.  Top with a chiffonade of basil leaves.