Recipe of the Week
Stuffed Spaghetti Squash
Prep Time: 15 minutes
Cook Time: 50 minutes
- 1 spaghetti squash
- 1 lb ground turkey ( I used 99% fat free and organic)
- 1 cup of diced broccoli
- 1 pint of grape tomatoes ( cut in half)
- 1 bell pepper
- 1/2 onion ( diced)
- 1/2 cup skim mozzarella cheese (optional)
- 1 tbsp garlic powder
- salt and pepper to taste
Cut the spaghetti squash into halves and scoop out the seeds. Place in the oven ( face down) at 400 degrees for 45 minutes.
Once the spaghetti squash is done, flip the squash so it is facing up and place aside (let cool while following the next step).
While the spaghetti squash is cooling, cook the ground turkey in a large skillet over medium heat.
Add the cut tomatoes, broccoli, pepper, onion, and garlic powder to the ground turkey. Mix well.
Grab a fork and peel the spaghetti squash. Add the spaghetti squash peelings to the ground turkey mix and stir well.
Fill the spaghetti squash shells with the mixture.
Add 1/4 cup of cheese to the top of each half.
Place in oven at 350 for 10 minutes or until cheese is melted.
Remove from the oven and allow to stand about 3-5 minutes before serving