Turkey & Basil Stuffed Spaghetti Squash with Marinara Sauce

Getting your family, or even yourself, to make healthier choices for meals can be a real challenge, but this recipe is not only packed with tons of fresh vegetables, whole foods, and protein but delivers in flavor! While there is certainly a place for grains in your diet if you tolerate them, many people are looking to lighten up their meals but aren’t quite sure what to replace their staples with and keep everyone happy. Spaghetti squash, so named for the noodle-like strands that peel from the flesh when cooked, is a delicious and nutritious healthier alternative to the heavier, starchy grain and is naturally gluten and grain free. In addition, as much as it is packed with nutrients it isn’t packed with calories coming in at about 31 calories for 1 cup cooked squash. The serving for the recipe is one half of a smaller squash which is about 3 cups- that’s less than a serving of pasta with about 4g of fiber and packed with Vitamin C and B6! It can be served hot, as in this recipe, or chilled in a light salad made ahead of time- perfect for the beach, school, or work. Whichever way you decide to serve it, we know you will fall in love with this versatile squash!

Turkey & Basil Stuffed Spaghetti Squash with Marinara Sauce (Gluten Free, Vegetarian/Vegan Option, Dairy Free, Low Carb)

 Serves: 4

Ingredients:

•  2 small spaghetti squash
•  1 package 96% Fat Free Plainville Ground Turkey or Light Life Gimme Lean Vegan Ground Sausage
•  1 medium yellow onion, small diced and divided
•  4 cloves garlic, minced, divided
•  1 package organic basil, chiffonade
•  1 tbsp dried Italian seasoning, divided
•  2 tbsp Spectrum Extra Virgin Olive Oil
•  2 cans Muir Glen Fire Roasted Diced Tomatoes
•  1 package organic cremini mushrooms, sliced thin
•  Sea salt and fresh ground black pepper to taste

Method

1.  Pre-heat oven to 375F.
2.  Rinse and cut the spaghetti squash in half. Pierce the skin evenly all over with a fork or paring knife.
3.  Fill 2 9Óx13Ó pans with 1Ó of water and place the halves flesh side down. Cover the pans with foil and place in the oven to cook for 50-60 min.
4.  Meanwhile, combine ground turkey/vegan sausage, 1/2 of diced onion, 1/2 of minced garlic, and 1/2 of the chiffonaded basil with 1/2 tsp sea salt, ground black pepper, and 1/2 tbsp dried Italian seasoning. Using your hands, mix the ingredients together until well combined and place into the fridge until ready to use.
5.  In a medium saucepan, heat 2 tbsp of EVOO on medium. Add the rest of the onion and sautŽ until just translucent. Add the rest of the garlic and sautŽ for 1 minute or until you can smell the scent of garlic being released.
6.  Add in the mushrooms and cook for approximately 4 minutes or until they begin to soften, seasoning with a dash of salt and pepper. Then add the diced tomatoes, basil, and remaining 1/2 tbsp of dried seasoning and bring the mixture to a simmer.
7.  Once it has reached a simmer, turn it to low and partially cover.
8.  Take the squash out of the oven. You will know it is done when the flesh is easily removed using a fork to create ÒstrandsÓ that are soft, but still a bit crunchy. Using a towel to hold the squash, fork the strands into a large mixing bowl as shown below. 
9.  Combine the meat mixture with the squash until well incorporate.
10.  Dump the water from the pans, and then fill each squash with 1/4 of the mixture. Place the squash flesh side up in the pans and put them into the oven uncovered for an additional 20 minutes or until the meat is cooked through.
11.  Take out and serve each squash with 1/4 of the marinara sauce ladled on top. Enjoy!

Now that summer is coming to a close, check out our blog post on great, healthy snack ideas for back to school! In order to take full advantage of Tidal Creek’s weekly deals and specials consider becoming an owner.

Become an Owner Today! .