Recipe: Creamy Turkey Stuffed Spaghetti Squash
As fall rolls into winter and the temperatures start to cool down, many of us crave creamy, warm, and comforting foods. We also have a lot of festivities that include meals, and often times, corresponding leftovers. To help pull all these things together, we created a creamy turkey stuffed spaghetti squash to meet our mealtime needs while also reducing food waste by using up leftover turkey!
Creamy Turkey Stuffed Spaghetti Squash
Serves 4
Ingredients:
- 1 medium spaghetti squash
- 2 Tbsp olive oil, divided
- Salt and pepper to taste
- 1 block feta, 8oz
- 2 cloves garlic, crushed
- 2 Tbsp butter
- 4 oz baby portabella mushrooms, thinly sliced
- 1 pint cherry tomatoes, cut in half
- 4 green onions, thinly sliced
- 1 bag baby spinach, 6oz
- 2 C cooked turkey, chopped
- 1 C marinara sauce
- 1/2 tsp dried basil, divided
- 1/2 C shredded mozzarella, divided
Directions:
- Preheat oven to 400 degrees F.
- Slice the spaghetti squash in half, lengthwise, and remove seeds. Place the spaghetti squash halves on a baking sheet, cut side up. Drizzle each half with 1 Tbsp olive oil and sprinkle with salt and pepper.
- Cut the block of feta in half and place one half in each of the spaghetti squash wells. Add one crushed garlic clove to each spaghetti squash well.
- Place the spaghetti squash in the preheated oven and bake for about an hour or until the squash is tender and the feta cheese is fully melted.
- While the spaghetti squash bakes, heat a large sauté pan over medium-high heat. Add the butter to the heated pan and allow it to melt.
- Once butter is melted, add the mushrooms, green onion, and tomatoes. Cook until the tomatoes have burst open, about 5 minutes.
- After the tomatoes have burst, add the spinach to the sauté pan and mix well, cooking until the spinach has wilted, likely another 2 minutes.
- Add the turkey and marinara sauce to the pan and stir well. Allow the mixture to sit and meld while the spaghetti squash finishes cooking.
- Once the spaghetti squash is cooked, remove from the oven. Carefully scoop out the contents from the spaghetti squash (using a large fork to shred into strands) and add to the spinach and tomato mixture. Stir well until well incorporated.
- Add 1/2 of the mixture from the pan into each of the spaghetti squash shells. Sprinkle each spaghetti squash with half of the dried basil. Top each spaghetti squash with about 1/4 C of shredded mozzarella.
- Set oven to broil. Place the spaghetti squash back into the oven and allow to broil for 2 minutes, or until the cheese is melted and bubbling.
- Take the spaghetti squash out of the oven and allow to cool for about 5 minutes, and then serve and enjoy!
Swaps:
- For the feta: goat cheese
- For the cooked turkey: shredded rotisserie chicken, cooked ground turkey, cooked ground beef
- For the mozzarella: plant-based shredded cheese, cheese of choice