Ground Turkey Stuffed Spaghetti Squash Boats

1.Preheat your oven to 400°F (200°C).

2.Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy pulp from each half.

3.Lightly brush the cut sides of the squash with olive oil and season with a pinch of salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil.

4.Bake the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.

5.While the squash is baking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

6.Add the minced garlic and cook for another 1 minute until fragrant.

7.Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.

8.Stir in the crushed tomatoes, tomato sauce, dried Italian seasoning, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.

9.Simmer the sauce over low heat for 10-15 minutes, stirring occasionally, until slightly thickened.

10.Remove the spaghetti squash from the oven and let it cool slightly. Using a fork, gently scrape the flesh to create spaghetti-like strands, leaving about a 1/2-inch border of flesh intact to keep the boat sturdy.

11.Transfer the spaghetti squash strands to a large bowl, reserving the squash shells for stuffing.

12.Add the cooked turkey tomato mixture, grated Parmesan cheese, and chopped parsley to the bowl with the squash strands. Mix gently to combine all ingredients well.

13.Spoon the turkey and squash mixture evenly back into the hollowed squash shells, mounding slightly.

14.Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed squash half.

15.Place the stuffed squash boats back on the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.

16.Remove from the oven and let cool for 5 minutes before serving.

17.Garnish with additional fresh parsley if desired and serve warm.