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Italian Spaghetti Squash

Italian Spaghetti Squash

1-2 (3-4 lb.) spaghetti squash
1 large onion, chopped
2 T. minced garlic
1 ½ lb. ground turkey, beef or chicken
1 (14.5-oz.) can Italian stewed tomatoes
1 T. minced fresh basil
1 T. minced fresh oregano
Salt, black pepper and garlic powder to taste
10-oz. fresh baby spinach or kale or combination of both
Fresh grated parmesan cheese

  1. Cover a baking sheet with foil. Take the squash and cut in half lengthwise and remove seeds and strings. Place on baking sheet belly down. Place in 375 oven for 1 hour or until tender. If you find it is too hard to cut open, just place the whole squash in and bake until tender. Then cut in half and remove the seeds and strings.
  2. Let squash cool.
  3. In a pot, add the ground turkey, onion and garlic. Cook until turkey is not pink. Make sure to get the turkey crumbled. Season with salt and pepper and garlic powder.
  4. Add canned tomatoes. Gently break up the tomatoes and mix well with turkey.
  5. Add basil and oregano and mix well.
  6. Add the spinach. Stir and place lid on for about 3 minutes. Remove lid and mix the turkey and spinach well. Taste for seasoning.
  7. Take squash halves and with a fork, run down the belly of the squash to make the spaghetti strands.
  8. Add squash to turkey mixture.
  9. You can fill the squash halves with the filling or discard shells and place the mixture in a baking dish.
  10. If serving later, cover with foil. Heat in 350 oven until hot.
  11. Serve with freshly grated parmesan cheese.
    *This is truly a most delicious and low fat meal. You can stuff peppers or tomatoes with it. I just love changing up the meats or using no meats and using more veggies or even adding beans. Let your imagination run. Remember the shell of this squash is not to eat, too tough.
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