Low-calorie and with nearly 2 cups of vegetables per serving thanks to spaghetti squash “noodles," this recipe is also a favorite among our Cooking Light Diet subscribers. Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a ziplock plastic bag in the refrigerator until ready to use. You can also brown the turkey ahead of time. Stack the emptied squash “boats” between damp paper towels, and refrigerate in a ziplock plastic bag. Wondering what to do with leftover ricotta cheese? Try spreading on toast, adding to pancake batter, or stirring into a pasta toss.
2 small spaghetti squash (about 1 1/2 pounds each)
1 1/2 cups lower-sodium marinara sauce (such as Dell'Amore)
1 ounce Parmesan cheese, grated (about 1/4 cup)
How to Make It
Preheat oven to 350°.
Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.
Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
Increase oven temperature to 425°.
Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.
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