Ingredients
Scale
- 2 medium sized spaghetti Squash
- 3 cups homemade or store-bought tomato sauce/marinara
- 1 LB ground turkey
- 1 cup grated parmesan cheese
- 1 medium zucchini (chopped into 1/4 inch pieces)
- 1 cup kale, spinach, or chard (finely chopped)
Instructions
- Cook spaghetti squash until tender. Cut the squash in half lengthwise and cook in crock pot on high for 2-2.5 hours with about an inch of water in the bottom. Comes out perfect. OR Bake squash halves skin side up in shallow baking dish for 40 minutes in preheated 375′F oven (or until pierced easily with a fork)
- When cool enough to handle, scoop the seeds from the center of the cooked spaghetti squash and discard. Set aside.
- Brown ground turkey in a medium pan
- Add zucchini and greens
- Add tomato sauce
- Simmer on medium heat for 15 minutes, stirring occasionally
- With a fork, gently scrap the strands of the squash into the tomato/veggie mixture and mix thoroughly
- Fill all 4 spaghetti squash shells with the mixture
- Sprinkle with parmesan cheese
- Bake for 25 minutes on 375′ F until cheese is melted and starting to brown