1 spaghetti squash, cut lengthwise
1 lb. ground turkey
1/2 tbsp extra virgin olive oil
1/2 tsp minced garlic
1/2 cup diced onion
2 celery stalks
1/2 cup tomatoes
1/2 cup zucchini
1/4 cup breadcrumbs
3/4 cup heb spinach and cheese marinara sauce
1/2 cup Italian blend cheese
salt, pepper, and a basil garlic seasoning
1. Preheat oven to 375F. Halve the squash length-wise and scrape out the seeds. Courtney had boiled her spaghetti squash halves in a big pot. Set aside to cool. (It will be super-hot for at least 5 minutes)
2. In skillet, first brown the ground turkey, and put that aside once finished. Put a tiny bit of oil in the skillet, and add the onions and minced garlic first, then add the other veggies slowly, the zucchini, celery, and tomatoes. beware. Once the squash was done baking, take it out and start scraping the insides, and place in a bowl with the meat, the sauté veggies, and add more marinara sauce, the bread crumbs, and seasoning.
3. Place the stuffing back into the empty halves of the spaghetti squash, top with the Italian blend and parmesan cheeses and place in the oven for about 4-5 more minutes (at most, the broiler melts the cheese pretty quickly). And there you have it. The final product was absolutely delicious and so filling.