ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES
A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.
Provided by Melisa
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
- Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
- Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
- Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
- Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 42.8 g, Cholesterol 168.7 mg, Fat 33 g, Fiber 4.8 g, Protein 52 g, SaturatedFat 6.7 g, Sodium 2155 mg, Sugar 9.5 g
TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY
Here's what you need: olive oil, ground turkey, onion, green bell pepper, salt, pepper, tomato, garlic, dried thyme, dried basil, dried oregano, medium spaghetti squash, shredded mozzarella cheese, green onion
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C).
- Heat the olive oil over medium heat in a large skillet.
- Add the turkey and cook until browned, about 5-6 minutes.
- Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
- Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
- Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
- Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
- Remove from heat and ladle the mixture into a baking dish.
- Bake for 20 minutes.
- Carefully remove then add the remaining mozzarella cheese.
- Bake for an additional 10 minutes.
- Carefully remove and allow to cool for 5-10 minutes.
- Garnish with green onions, if desired and serve.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 16 grams, Sugar 5 grams
ROASTED SPAGHETTI SQUASH WITH KALE AND PARM
This crazy-simple recipe is the best way I know to show off one crazy vegetable; it starts out looking like a perfectly ordinary squash, but after cooking can easily be shredded into long ribbons of "spaghetti." If that transformation alone doesn't blow their minds, generously topping the nest of earthy-sweet spaghetti squash with crispy kale chips and freshly grated Parm surely will.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
- 3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large
- spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
- 4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
- 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.
ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES
A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.
Provided by Melisa
Categories Ground Turkey
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
- Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
- Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
- Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
- Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 42.8 g, Cholesterol 168.7 mg, Fat 33 g, Fiber 4.8 g, Protein 52 g, SaturatedFat 6.7 g, Sodium 2155 mg, Sugar 9.5 g
ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH
A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.
Provided by Deb Wolf
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F
- Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
- Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
- Place in hot oven and roast 20 minutes.
- Stir and roast 10 minutes longer.
- Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
- Drain well and keep warm until the vegetables are done.
- Heat pasta sauce in a large pot to a simmer.
- When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
- Scrape the spaghetti squash with a fork onto 6 plates.
- Top with vegetables and sauce.
- Sprinkle each serving with 1 teaspoon parmesan cheese.
Nutrition Facts : Calories 231, Fat 5.5, SaturatedFat 1.5, Cholesterol 4, Sodium 982.1, Carbohydrate 42.5, Fiber 7.8, Sugar 17.3, Protein 6.5
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