It’s squash season around here for sure!! You don’t even want to know how many squash we have at our place right now… 🙂 Luckily, squash is healthy, delicious, and very versatile in recipes! We haven’t tired of it yet – and that’s partly because a great new recipe like this one can really bring some variety into the mix (other than simply baking the squash). Like I’ve said before, autumn brings with it a craving for heartier flavors and textures. I came up with this recipe on a whim and we’ve already made it twice! I love that it can be served up beautifully AND it can be easily stored and enjoyed as leftovers. If you need any final persuasion, my non-gushy husband deemed it “amazing.” Woo hoo! 🙂
2 spaghetti squash
1 lb. ground turkey
1 clove minced garlic
1 can diced tomatoes
1 can Great Northern (or black or canellini) beans, drained
What to Do:
Preheat oven to 425 degrees.
Cut spaghetti squash in half length-wise. Scrape out seeds. Fill a 9×13 pan or baking dish with about an inch of water (this will help “steam” the squash a bit in the oven). Rub cut sides of squash with olive oil, and lay squash cut side down in baking pan. (If your squash are quite large, then you will need 2 pans.)
Bake squash for 25 minutes. Meanwhile…
Brown the turkey, draining any fat. Add minced garlic to the turkey and cook during the last 1-2 minutes.
In a medium bowl, combine turkey with the can of beans and can of diced tomatoes. Season with salt and pepper.
Remove squash from oven. CAREFULLY flip the squash over so the cut side is up.
Fill squash with turkey and bean mixture. Sprinkle Parmesan cheese generously over mixture (about 1 Tablespoon per squash half).
Pop back in the oven for another 20 minutes.
To serve, add more Parmesan cheese on top. You can serve each person their own squash half (which is prettier), or you can scrape all of the squash and filling out and serve in a large bowl.
Enjoy!! We sure did! 🙂
What recipes do you usually make with squash? (We’d love even more ideas!)