Ingredients:

  • 2 medium spaghetti squashes, halved lengthwise (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb ground turkey
  • 2 cups low-sugar marinara sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Scoop out the seeds and ribs of the squash. Brush the interior with olive oil and season with salt and pepper.
  3. Place the squash cut-side down on the baking sheet. Roast for 35–40 minutes until the skin is tender and the flesh is golden.
  4. Flip the boats over and use a fork to scrape the flesh into strands, but do not remove them from the shell.
  5. In a skillet over medium-high heat, brown the ground turkey until no longer pink.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Pour in the marinara sauce, oregano, and red pepper flakes. Simmer on low for 10 minutes until the sauce thickens and clings to the meat.
  8. In a mixing bowl, combine the ricotta, Parmesan, half of the mozzarella, the beaten egg, and parsley.
  9. Mix the squash strands directly into the cheese mixture until evenly coated.
  10. Spoon the meat sauce into the bottom of each shell, then layer the cheese-squash mixture on top.
  11. Sprinkle the remaining mozzarella over the top and bake until the cheese is bubbly and browned.