Ingredients with Measurements:
- 2 medium spaghetti squash
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup cooked quinoa
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Large baking sheet
- Sharp knife
- Spoon
- Large skillet
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
4. While the squash is baking, heat a large skillet over medium-high heat and add the ground turkey, onion, garlic, and red bell pepper. Cook until the turkey is browned and the vegetables are tender.
5. Add the cooked quinoa, tomato sauce, oregano, basil, salt, and black pepper to the skillet and stir to combine.
6. When the squash is done baking, remove it from the oven and use a fork to scrape the flesh into spaghetti-like strands.
7. Add the spaghetti squash strands to the skillet with the turkey mixture and stir to combine.
8. Divide the mixture evenly between the four squash halves.
9. Sprinkle the mozzarella and Parmesan cheese over the top of each squash half.
10. Return the squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
Sodium: 800mg
Carbohydrates: 32g
Fiber: 7g
Sugar: 10g
Protein: 35g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for the ground turkey.
- Brown rice or couscous can be substituted for the quinoa.
- Any type of cheese can be used for the topping.
Variations:
- Add chopped mushrooms or zucchini to the turkey mixture.
- Use a different type of squash, such as acorn or butternut.
- Add a can of drained and rinsed black beans to the turkey mixture.
Tips and Tricks:
- Be sure to scrape the spaghetti squash flesh all the way down to the skin to get the most "noodles" possible.
- If the squash halves are wobbly on the baking sheet, slice a small piece off the bottom to create a flat surface.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed squash halves on a large platter with a sprinkle of fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
A simple green salad or roasted vegetables would pair well with this dish.
Suggested Side Dishes:
A simple green salad or roasted vegetables.
Troubleshooting Advice:
If the squash halves are not tender after 30-40 minutes of baking, continue to bake them until they are soft.
Food Safety Advice:
Be sure to cook the ground turkey to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Spaghetti squash is a winter squash that is native to Central America. It was first cultivated by Native Americans and has been used in cooking for centuries.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of Italian seasoning.
Serving Suggestions:
Serve hot with a simple green salad or roasted vegetables.
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Taste: Savory, Cheesy, Herby, Rich, Comforting