Turkey and Spinach Stuffed Spaghetti Squash with Tomato Basil Marinara
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Recipe Intro From alexawhatsfordinner
This recipe is the best of both worlds -- it's healthy without compromising on flavor and satisfaction! Using spaghetti squash, we've created a recipe that's oh so reminiscent of true pasta! The spaghetti squash is roasted and scooped out with a fork, creating wonderful "noodles," and mixed with other yummy ingredients including Primal Kitchen Tomato Basil Marinara Sauce with Avocado Oil. You can definitely get creative with this recipe and add your own mix-ins with the spaghetti squash and sauce!
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Recipe Card
ingredients
- 2 spaghetti squash, ends trimmed, halved and seeds scooped and discarded
- 2 tablespoons Primal Kitchen Avocado Oil, divided
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cloves garlic, thinly sliced
- crushed red pepper flakes, to taste
- 1/2 teaspoon fennel seeds
- 1 pound organic ground turkey
- 1 (6 ounce) package fresh baby spinach
- 1 (24 ounce) jar Primal Kitchen Tomato Basil Marinara Sauce with Avocado Oil, divided
- 1/4 cup raw cashews
- 1 tablespoon nutritional yeast
Method
Step 1
Preheat oven to 425˚F and line a rimmed baking sheet with parchment paper. Using a sharp knife, carefully pierce the skin of each squash half, creating 2-3 vents on each squash to speed up the cooking. Brush the cut side of the squash with 1 tablespoon of the avocado oil, then season with salt and pepper. Place the squash cut side down on prepared baking sheet and roast for 30 minutes, or until tender to the touch. Remove from oven and set aside. Reduce oven temperature to 350˚F.
Step 2
In large skillet, heat remaining avocado oil over medium heat. Add garlic, red pepper flakes and fennel seeds and cook for 30 seconds, or until fragrant. Add turkey and cook, breaking up the meat with a fork, for 3-5 minutes, or until cooked through. Add spinach, season with salt and pepper, and cook until spinach has wilted, about 1 minute.
Step 3
Add 1 ½ cups of the Primal Kitchen Tomato Basil Marinara Sauce with Avocado Oil to the turkey mixture and bring to a simmer. Let cook for 2 minutes at a gentle simmer, then remove from heat.
Step 4
Meanwhile, scrape the spaghetti squash flesh into a large bowl and toss it with the remaining Primal Kitchen Tomato Basil Marinara Sauce with Avocado Oil. Fill each half of spaghetti squash with some of the spaghetti squash flesh mixed with marinara, then divide the turkey and spinach mixture on top.
Step 5
Add the cashews and nutritional yeast to a high-speed blender or food processor and process until coarse crumbs form. Add 1 tablespoon of the cashew mixture (you may have extra) to each of the squash halves and place in the oven for 20 minutes. Let cool slightly before serving.