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Turkey and Kale Stuffed Spaghetti Squash Boats with Savory Tomato Sauce

Turkey and Kale Stuffed Spaghetti Squash
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Turkey and Kale Stuffed Spaghetti Squash Boats with Savory Tomato Sauce

There's a certain awe-factor in serving these stunning spaghetti squash boats that are piled high with spaghetti squash noodles and sauce, whether made for a weeknight meal or special occasion.

Ingredients

Servings   4   Serving Size   1 boat

  • 1 medium spaghetti squash
  • 1 teaspoon canola oil
  • 1 medium finely diced yellow onion
  • 3/4 pound ground turkey (extra-lean)
  • 1 1/2 cups frozen chopped kale, thawed (can substitute spinach)
  • 1 teaspoon minced garlic
  • 1 can no-salt-added, crushed tomatoes
  • 2 teaspoons Italian seasoning blend (salt-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cut the spaghetti squash in half lengthwise. (Having trouble? See tip below). Use a spoon to scoop out the seeds and discard them. Place the halves cut-side-down into a large baking dish. Add 1 inch of water into the dish. Cover with foil and bake in the oven until squash strands are easily removed with a fork, about 50 to 60 minutes.
  3. Meanwhile, in a heavy-duty medium pot, warm oil. Add onions and saute; until soft and translucent, about 6 to 8 minutes. Add ground turkey, using a spatula to break up the meat until it is cooked, about 5 to 6 minutes. Stir in chopped kale and garlic, cooking about 1 minute. Add tomatoes, Italian seasoning blend, salt, and pepper. Bring mixture to a boil; reduce heat to a simmer, cover, and let cook about 20 to 30 minutes.
  4. When squash is done, remove from oven (but keep oven on). Using a fork, carefully shred the inside of the squash into shreds. In a large bowl, add all the spaghetti squash strands. Add the tomato sauce, using tongs to coat the spaghetti squash in sauce.
  5. Add the spaghetti squash shells onto a rimmed baking sheet. Transfer the spaghetti squash strands into the 2 shells, piling as high as you can. (Note: If there is too much filling to fit into the boats, add the extra into a small baking dish and cook alongside.)
  6. Return to the preheated oven and cook until spaghetti squash boat is fully warm, about 10 to 15 minutes. Use a serrated knife to cut each spaghetti squash in half for servings of half a boat each. Sprinkle with Parmesan cheese and serve.

Cooking Tip: If you don’t want to bother with the spaghetti squash boats, just mix together the sauce with the spaghetti squash strands in a large bowl and serve. Garnish with Parmesan cheese.

Keep it Healthy: The strands of a spaghetti squash make a great pasta substitute. Consider cooking spaghetti squash on the weekend and freezing the spaghetti squash strands to pull out for a weeknight "pasta" dish.

Tip: If it's difficult to halve the spaghetti squash, use this little trick: Warm the whole squash in the microwave for a few minutes to soften. It will be easier to cut from there.

Nutrition Facts

Turkey and Kale Stuffed Spaghetti Squash Boats with Savory Tomato Sauce
CaloriesCalories
261 Per Serving
ProteinProtein
28.6g Per Serving
FiberFiber
7.0g Per Serving

Nutrition Facts

Calories 261
Total Fat 4.8 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.8 g
Cholesterol 37.3 mg
Sodium 350 mg
Total Carbohydrate 29.8 g
Dietary Fiber 7.0 g
Sugars 13.3 g
Added Sugars 0 g
Protein 28.6 g

Dietary Exchanges
1 starch, 3 vegetable, 3 lean meat

 
There's a certain awe-factor in serving these stunning spaghetti squash boats that are piled high with spaghetti squash noodles and sauce, whether made for a weeknight meal or special occasion.

Nutrition Facts

Turkey and Kale Stuffed Spaghetti Squash Boats with Savory Tomato Sauce
CaloriesCalories
261 Per Serving
ProteinProtein
28.6g Per Serving
FiberFiber
7.0g Per Serving
×
Calories 261
Total Fat 4.8 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.8 g
Cholesterol 37.3 mg
Sodium 350 mg
Total Carbohydrate 29.8 g
Dietary Fiber 7.0 g
Sugars 13.3 g
Added Sugars 0 g
Protein 28.6 g

Dietary Exchanges
1 starch, 3 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   1 boat

  • 1 medium spaghetti squash
  • 1 teaspoon canola oil
  • 1 medium finely diced yellow onion
  • 3/4 pound ground turkey (extra-lean)
  • 1 1/2 cups frozen chopped kale, thawed (can substitute spinach)
  • 1 teaspoon minced garlic
  • 1 can no-salt-added, crushed tomatoes
  • 2 teaspoons Italian seasoning blend (salt-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cut the spaghetti squash in half lengthwise. (Having trouble? See tip below). Use a spoon to scoop out the seeds and discard them. Place the halves cut-side-down into a large baking dish. Add 1 inch of water into the dish. Cover with foil and bake in the oven until squash strands are easily removed with a fork, about 50 to 60 minutes.
  3. Meanwhile, in a heavy-duty medium pot, warm oil. Add onions and saute; until soft and translucent, about 6 to 8 minutes. Add ground turkey, using a spatula to break up the meat until it is cooked, about 5 to 6 minutes. Stir in chopped kale and garlic, cooking about 1 minute. Add tomatoes, Italian seasoning blend, salt, and pepper. Bring mixture to a boil; reduce heat to a simmer, cover, and let cook about 20 to 30 minutes.
  4. When squash is done, remove from oven (but keep oven on). Using a fork, carefully shred the inside of the squash into shreds. In a large bowl, add all the spaghetti squash strands. Add the tomato sauce, using tongs to coat the spaghetti squash in sauce.
  5. Add the spaghetti squash shells onto a rimmed baking sheet. Transfer the spaghetti squash strands into the 2 shells, piling as high as you can. (Note: If there is too much filling to fit into the boats, add the extra into a small baking dish and cook alongside.)
  6. Return to the preheated oven and cook until spaghetti squash boat is fully warm, about 10 to 15 minutes. Use a serrated knife to cut each spaghetti squash in half for servings of half a boat each. Sprinkle with Parmesan cheese and serve.

Cooking Tip: If you don’t want to bother with the spaghetti squash boats, just mix together the sauce with the spaghetti squash strands in a large bowl and serve. Garnish with Parmesan cheese.

Keep it Healthy: The strands of a spaghetti squash make a great pasta substitute. Consider cooking spaghetti squash on the weekend and freezing the spaghetti squash strands to pull out for a weeknight "pasta" dish.

Tip: If it's difficult to halve the spaghetti squash, use this little trick: Warm the whole squash in the microwave for a few minutes to soften. It will be easier to cut from there.
 

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