A comforting and wholesome dish featuring tender spaghetti squash strands combined with savory turkey, mushrooms, and melted cheese for a lighter pasta-style meal.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
1 medium spaghetti squash
1 lb ground turkey
2 cups mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup cream or milk
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C).
Cut spaghetti squash in half, remove seeds, drizzle with olive oil, and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
Let cool slightly, then scrape into strands with a fork.
In a skillet, heat olive oil and sauté onion until soft.
Add garlic and mushrooms, cooking until mushrooms are golden.
Add ground turkey and cook until browned.
Pour in cream or milk and stir in Italian seasoning, salt, and pepper.
Mix in half of the mozzarella and parmesan until melted.
Add spaghetti squash strands and toss to combine.
Transfer to a baking dish, top with remaining cheese, and bake for 10–15 minutes until bubbly.
Garnish with parsley and serve.
Notes
Swap turkey with chicken or plant-based alternatives.
Add spinach or kale for extra greens.
Use cheddar or gouda for a different cheese flavor.
Store leftovers in the refrigerator for up to 3 days.
