I created this recipe a couple years ago to support my healthy goals for the new year. This is a great carb free dinner and low cal option as I use lean ground turkey. It only takes 30 minutes to roast the perfect al dente spaghetti squash and slow simmer the marinara sauce. Another 10 minutes in the oven to melt the cheese once you build the boats is all it takes for a healthy dinner option that the whole family will love! Serve with a nice green salad and enjoy!
Cheesy Baked Spaghetti Squash Boats
4
servings10
minutes40
minutesIngredients
2 2 Spaghetti Squash Cut in Half
1 1/2 lbs 1 1/2 Ground Turkey
1 1 Yellow Onion
2 2 Cloves Garlic
1 1 Jar Rao’s Marinara(or another low sugar option)
1 tsp 1 Italian Seasoning
Pinch of Cinnamon
S&P to Taste
1/2 cup 1/2 Freshly Grated Parmesan Cheese
8 oz 8 Shredded Mozzarella Cheese
8 oz 8 Fresh Mozzarella Cheese
Fresh Basil for Garnish
Directions
- To begin, preheat oven to 425. Cut squash in half and brush with olive oil. Season with salt and pepper. Flip squash cut side down on a large sheet tray and roast for 30 minutes
- While squash is roasting, in a large skillet, sauté diced onion in a splash of olive oil until translucent
- Add minced garlic and ground turkey. Brown meat and then add marinara, Italian seasoning and pinch of cinnamon. Simmer on low with lid on until you have 5 minutes remaining on your squash
- With 5 minutes remaining on your squash, add grated parm cheese to your marinara. Stir well and replace lid
- Remove spaghetti squash from oven. Turn oven down to 350. Using tongs, toss squash and add two to three scoops of marinara to boats. Top with mozzarella cheese. Place back in oven for 10 minutes or until cheese is completely melted
- Remove from oven and sprinkle with fresh basil. It’s time to DIVE IN!