Cheesy Spaghetti Squash And Ground Turkey Bake Recipe

In autumn, winter squash is a highlight. Butternut, acorn, delicata, and kabocha stand out in the produce aisle, calling for fall feasts. The pasta-like spaghetti squash is one of the coolest squashes. 

3 tablespoons olive oil, divided 2 (2-pound) spaghetti squashes, halved and scooped 3 teaspoons salt, divided 3 teaspoons pepper, divided 1 pound ground turkey 1 teaspoon Worcestershire sauce 1 small yellow onion, diced 3 cloves garlic, minced 1 (14.5-ounce) can diced tomatoes 1 (15-ounce) can tomato sauce 1 tablespoon Italian seasoning 2 cups fresh spinach ½ cup heavy whipping cream 1 cup grated Parmesan, divided



 Spread two tablespoons of olive oil all over the inside of the spaghetti squash and set aside. 

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 The exterior of the squash should be prickled with a fork several times while maintaining a firm grip.

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A large skillet should be heated over medium heat to bring the remaining one tablespoon of oil to a temperature. 

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Add the turkey and crumble it until it is browned, which should take about five minutes. The turkey should be seasoned with Worcestershire sauce.

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After about three to four minutes, sauté the onion and garlic until they have become more tender. 

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Diced tomatoes, tomato sauce, Italian seasoning, and the remaining salt and pepper should be added to the dish. 

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Reduce the heat to a simmer. Include the spinach, heavy whipping cream, and half a cup of Parmesan cheese in the mixture.

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It is possible to create strands of spaghetti-like consistency by turning the squash over and scraping the insides with a fork.

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Sprinkle the remaining ½ cup parmesan on top. Back in the oven for 10 minutes to melt cheese.

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