Why I Love This Recipe
Don’t let the spaghetti squash fool you. This bake is every bit as cheesy, cozy, and satisfying as your favorite pasta casserole. It’s loaded with a rich turkey marinara sauce, plenty of melty cheddar, and a crispy golden topping that makes every bite so good. Whether you’re already a spaghetti squash fan or trying it for the first time, this is the recipe that’ll have you going back for seconds.
Enjoying The Leftovers
Don’t be surprised if this disappears faster than you expected. If there are leftovers, they make an easy lunch or dinner the next day.
Storing:
Allow the dish to cool completely, then transfer into airtight containers. Store in the refrigerator for up to 4 days.
Reheating:
Reheat individual portions in the microwave or warm the bake in a 350°F oven until heated through. If you’d like, sprinkle on a little extra cheddar before reheating for an even cheesier bite.
Spaghetti Squash Marinara Boats
Ingredients
- 2 large spaghetti squash
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 lbs ground turkey
- 1, 16 oz jar of marinara
- 1 yellow onion, finely diced
- 1 tbsp Italian seasoning
- 1 tbsp minced garlic
- 1 cup mozzarella cheese shredded
For the breadcrumb mixture
- 1 cup breadcrumbs
- 2 tbsp butter
- 1/2 tbsp Italian seasoning
Instructions
- Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, or until tender and easy to shred with a fork.
- While the squash is baking, heat a drizzle of oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart as it browns.
- Add the diced onion, Italian seasoning, and garlic. Sauté for a few minutes, or until the onion begins to soften.
- Pour in the marinara sauce and stir well. Reduce the heat to low and let the mixture simmer for 5-10 minutes so the flavors can come together. Taste and season with salt and pepper as needed.
- To make the breadcrumb topping, mix the breadcrumbs, melted butter, and Italian seasoning in a small bowl until evenly combined.
- Once the spaghetti squash is tender, use a fork to gently fluff the strands while keeping them inside the shells. Spoon the turkey marinara mixture into each half, then top with shredded cheese and the seasoned breadcrumbs.
- Return the stuffed squash to the oven for about 5 minutes, or until the cheese has melted and the breadcrumbs are lightly golden. Serve warm and enjoy!
cook along with me!
Nutrition Per Serving
Eggplant Lasagna
see recipe
