These. Are. Amazing. They are so easy to make and are perfect for a healthy weeknight meal. Best part, you can cook off the spaghetti squash and then save the halves in the fridge and compile the dish when you are ready. I roasted 4 halves, used only two and then made the other two for leftovers the next night. These can also be made vegetarian! I would just leave out the turkey and add a huge bunch of spinach to the tomato sauce. YUM!
If you have never used spaghetti squash, it is an oval squash that when cut open has an a light yellow flesh. Once they are cooked, use a fork to scrape the flesh which turns into spaghetti like strings and has a wonderful earthy and sweet flavor. Believe me, you won’t miss the carbs on this one.
Okay, let’s do this…
To begin, set your oven to 400 degrees. Using a sharp knife, slice the spaghetti squash in half lengthwise. Scrape out all the seeds which will create a cavity within the squash. Drizzle olive oil, salt and pepper onto the squash.
Place the squash cut side down onto a baking sheet.
Bake for 30 min.
While the squash are cooking let’s make the sauce.
Begin by sauteing about 1/2 a white onion in a few tablespoons of olive oil. Sprinkle 1/2 tsp salt over the onions to allow them to begin to sweat and become translucent. Then, add a few cloves of chopped garlic and allow to cook for 1 min. (I am an airhead and forgot to take a picture of these luscious sauteed onions and garlic, but you get the idea.) To the onions, add 1 lb of ground turkey or chicken.
Add 1 tsp Kosher salt and 1/2 tsp black pepper. Break up the meat with a wooden spoon and allow the mixture to cook until the meat is cooked through.
Then, add a jar of your favorite GOOD QUALITY tomato sauce. I suggest Rao’s. You can also make homemade tomato sauce and add about 3 cups to the meat and onion mixture.
Bring the sauce to a low boil, then lower the heat, cover, and allow the sauce to simmer until the squash is cooked.
Remove the squash from the oven and carefully use a spatula to turn them over. They should be golden brown and the edges will be crispy. Use a fork and scrape the flesh. If it breaks apart easily, the squash is done. Add two spoonful’s of ricotta cheese to the inside of the squash.
Spoon the sauce over the top until the cavity is full. Be careful to not over fill the squash boat.
Sprinkle over a little freshly grated Parmesan and place the boats back in the oven for another 10 minutes. Broil the boats for an additional 2 minutes until the top is bubbly and golden brown.
Serve with a light green salad and enjoy!
- 3 TB olive oil, plus more for drizzling
- 1 cup white onion, chopped
- 2 - 3 cloves of garlic, chopped
- 1 lb ground turkey or ground chicken
- 1 jar of good quality jarred tomato sauce (recommended Rao's) or 3 cups homemade tomato sauce
- 3 - 4 small/medium spaghetti squash, sliced in half lengthwise
- 1 15 oz container of ricotta cheese
- Parmesan cheese for sprinkling
- Kosher salt
- Fresh black pepper
- Set your oven to 400 degrees.
- Scrape the seeds out from the middle of the squash, creating a cavity inside.
- Drizzle a little oil over, salt and pepper over the squash and roast, cut side down for 30 min.
- While the squash is cooking, saute the onion in the olive oil with 1/2 tsp of salt. Allow to cook for a few minutes until the onion is translucent. Add the garlic and allow to cook for another minute.
- Add the ground meat, 1 tsp salt and 1/2 tsp black pepper. Break up the meat into small pieces with a wooden spoon. Allow the meat to cook through.
- When the meat is completely cooked through, add the tomato sauce. Bring the sauce to a low boil, cover, and allow the sauce to continue to cook until the squash is done cooking.
- After 30 minutes, remove the squash from the oven, carefully flip over and scrape the flesh with a fork. If the flesh breaks apart easily, the squash is done.
- Spoon two scoops of ricotta cheese into the cavity of the squash. Spoon the sauce over the top of the ricotta cheese until it fills the cavity, being sure not to over fill the squash. Sprinkle Parmesan over the top.
- Place back in the oven for 10 minutes. Broil for an additional 2 minutes until the cheese is golden and bubbly.
- Serve with a green salad, enjoy!
- To make ahead, cook the squash and the sauce and then refrigerate each component until ready to use. To use as leftovers, make only the amount of squash boats you need and then refrigerate the rest of the squash halves and sauce separately until ready to use.