Italian Spaghetti Squash Boats with Marinara & Ground Turkey

Mimi's Fit Foods

Being the first of January and all, there are a lot of healthy recipes circulating the web.  This seems to be one that I’ve been seeing lately.  With good reason, folks!  It’s good!  I’m a pasta lover and guess what!?  I didn’t even miss the pasta in this dish.  I thought the spaghetti squash was so flavorful and the flavor of it married fantastically with the marinara, Italian spices, and cheese!  No wonder they call it “spaghetti” squash!

The textures in this dish are fabulous, the gooey cheese is beyond fabulous, and the Italian spices offer a huge punch of flavor.  My husband who doesn’t really care for spaghetti squash gobbled this up AND asked to take the leftovers to work the next day.  Yep, that’s right.  It’s good.  Oh, and it’s a cinch to throw together!  I’m not even tricking you!

Italian Spaghetti Squash Boats with Marinara & Ground Turkey

2 small/medium rip spaghetti squash
12 ounces ground turkey (93% lean)
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
salt and pepper, to taste
2 cups marinara sauce
1 cup part skim mozzarella, shredded

First, roast your spaghetti squash.  Preheat oven to 350 degrees.  Cut the squash in half lengthwise and scoop out the seeds with a spoon.  Place on a baking sheet, cut side up and sprinkle with salt and pepper.  Roast until the skin gives easily under pressure and the inside is tender, about one hour.

Towards the end of the roasting time, prepare marinara and ground turkey (if making your own marinara, then you’ll want to start this process about 30 minutes before squash is done) .  Heat a non-stick skillet over medium heat.  Place ground turkey in skillet and season with Italian seasoning, garlic salt, salt, and pepper.  Stir turkey while cooking to break into small, crumbly pieces and cook until no longer pink.  Remove from skillet and set aside.  Prepare and warm marinara. (I like to use my own because it tastes fresher and is healthier, but for ease, you can also use prepared stuff too such as Prego Heart Smart.  You’ll just find that the calories are more when buying the store bought stuff.)

Remove spaghetti squash from the oven and carefully scrape squash with a fork to loosen the flesh into long strands.  Top each boat with 1/2 cup marinara sauce, 3 ounces of ground turkey, and 1/4 cup mozzarella cheese.  Place back into the hot oven to cook until the cheese melts.

Serves 4.

Nutritional Information (Per Serving = 1 Boat)
Calories:  282
Protein:  25.5g
Carbs:  16g
Fat:  13.4g (5.5g = Sat.)
Fiber:  1.2g


2 thoughts on “Italian Spaghetti Squash Boats with Marinara & Ground Turkey

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