So now I finally understand what all the fuss is about with these guys. Easily a top 3 entree, from my blog. PLEASE MAKE THESE. There easy and phenomenally delicious. That’s all. Oh, and they are low carb too.
- 2 medium spaghetti squash
- 2 tbs olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 lb ground turkey
- 18 oz. jar diced tomatoes
- 2 tsp coconut sugar (or any sugar)
- 2 tbs fresh basil, chopped
- 2 tsp crushed red pepper flakes
- 1/2 cup ricotta cheese
- 1/2 cup cottage cheese
- 1 cup shredded mozzarella cheese
Preheat oven to 400 F.
Slice the squash lengthwise. Scoop out the seeds and discard. Use 1 tbs olive oil to coat the insides of each squash halve. Season with salt and pepper. Place them face down on a large baking sheet and bake for 50 minutes or until fork tender.
In a large skillet, heat the other tbs olive oil on medium high. Add the onion and garlic and saute for a few minutes. Next add the turkey meat and using a wooden spoon, break up the meat until no longer pink. Season with salt, pepper to taste. Add the tomatoes, sugar, red pepper flakes, 1 tbs basil and bring to a boil. Lower heat and allow to simmer for 15 minutes until flavors meld. Taste and adjust the seasonings if necessary.
In a small bowl, mix the ricotta, cottage cheese, 1 tbs basil and season with salt and pepper.
When the squash is fully cooked, flip each halve over and proceed to divide the ricotta mixture FIRST into each halve. Then add the turkey sauce. Finally, top with shredded mozzarella. Place back into the oven on broil for 2 minutes or until cheese has melted.
Yields 4 servings.