Roasted Spaghetti Squash With Ground Turkey And Vegetables Food

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GROUND TURKEY SPAGHETTI SQUASH CASSEROLE



Ground Turkey Spaghetti Squash Casserole image

Easy ground turkey casserole that is made with spaghetti squash, sautéed onion and is oozing with melted cheese! This healthy turkey casserole is creamy, chunky, delicious, packed full of protein, and a cherished ONE meal for the entire family (with a dairy-free option)! That makes for one happy mamma!

Provided by Danielle Fahrenkrug

Categories     Baking     Dinner     Entree     Main

Time 1h

Number Of Ingredients 10

1 spaghetti squash
2 tablespoons butter (ghee, dairy-free or ghee)
1 lb. lean ground turkey
1 tablespoon paprika
1/2 cup onion (chopped)
2 garlic cloves (minced)
1 teaspoon pink salt
1/4 teaspoon black pepper
1 1/2 cups cheese (shredded (cheddar, or dairy-free mozzarella or cheddar))
1 cup milk (skim, full fat or dairy-free milk)

Steps:

  • Cook the spaghetti squash. Let it cool enough to handle. Preheat oven to 350 degrees F.

Nutrition Facts : Calories 475 kcal, Carbohydrate 24 g, Protein 41 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 128 mg, Sodium 1022 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES



Roasted Spaghetti Squash with Ground Turkey and Vegetables image

A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.

Provided by Melisa

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 2

Number Of Ingredients 13

aluminum foil
1 spaghetti squash, halved and seeded
2 tablespoons olive oil
1 teaspoon salt, divided, or more to taste
1 teaspoon freshly ground black pepper, divided, or more to taste
1 pound ground turkey
1 (16 ounce) can diced tomatoes
8 fresh asparagus, trimmed and cut into 1/2 inch pieces
½ yellow onion, diced
¼ cup chopped fresh basil, or to taste
4 garlic cloves, minced
1 teaspoon dried oregano
4 ounces chicken broth

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
  • Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
  • Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
  • Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
  • Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.

Nutrition Facts : Calories 660.8 calories, Carbohydrate 42.8 g, Cholesterol 168.7 mg, Fat 33 g, Fiber 4.8 g, Protein 52 g, SaturatedFat 6.7 g, Sodium 2155 mg, Sugar 9.5 g

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE



Roasted Spaghetti Squash with Vegetarian Bolognese image

Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 large spaghetti squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
2 stalks celery, cut into large pieces
1 medium carrot, cut into large pieces
1 small onion, cut into large pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups TVP (textured vegetable protein)
3 tablespoons nutritional yeast flakes
1 28-ounce can whole peeled San Marzano tomatoes
1 cup vegetable stock
1 cup oat milk
1 bay leaf
1/2 to 1 teaspoon red pepper flakes
1 large sprig basil
1 sprig oregano
Crispy Kale Chips, for garnish (recipe follows)
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
1 bunch kale
1 teaspoon olive oil
Kosher salt and freshly ground pepper

Steps:

  • Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
  • Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
  • Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
  • To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
  • Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

ROASTED VEGETABLES WITH SPAGHETTI SQUASH



Roasted Vegetables with Spaghetti Squash image

This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.

Provided by Gila

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h45m

Yield 8

Number Of Ingredients 11

cooking spray
1 large spaghetti squash, halved and seeded
1 acorn squash, halved and seeded
1 large sweet potato
3 cups baby carrots
1 onion, diced
¼ cup honey
1 teaspoon ground cinnamon
1 pinch salt
1 pinch ground black pepper
⅓ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
  • Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
  • Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
  • Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
  • Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
  • Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
  • Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g

TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY



Turkey Spaghetti Squash Bake Recipe by Tasty image

Here's what you need: olive oil, ground turkey, onion, green bell pepper, salt, pepper, tomato, garlic, dried thyme, dried basil, dried oregano, medium spaghetti squash, shredded mozzarella cheese, green onion

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 lb ground turkey
1 cup onion, diced
1 cup green bell pepper, diced
salt, to taste
pepper, to taste
2 cups tomato, diced
3 cloves garlic
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 medium spaghetti squash
1 cup shredded mozzarella cheese, divided
green onion, to serve

Steps:

  • Preheat oven to 350°F (180°C).
  • Heat the olive oil over medium heat in a large skillet.
  • Add the turkey and cook until browned, about 5-6 minutes.
  • Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
  • Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
  • Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
  • Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
  • Remove from heat and ladle the mixture into a baking dish.
  • Bake for 20 minutes.
  • Carefully remove then add the remaining mozzarella cheese.
  • Bake for an additional 10 minutes.
  • Carefully remove and allow to cool for 5-10 minutes.
  • Garnish with green onions, if desired and serve.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 16 grams, Sugar 5 grams

ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH



Roasted Garden Vegetables With Spaghetti Squash image

A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.

Provided by Deb Wolf

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 (2 1/2-3 lb) spaghetti squash
1 eggplant, peeled and cut into 1-inch pieces
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 roma tomatoes, cut into 1/2-inch pieces
1 cup onion, cut into 1/2-inch pieces
4 garlic cloves, sliced thinly
1 teaspoon salt
1/2 teaspoon pepper
1 (24 ounce) jar pasta sauce
6 teaspoons parmesan cheese, grated

Steps:

  • Preheat oven to 425°F
  • Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
  • Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
  • Place in hot oven and roast 20 minutes.
  • Stir and roast 10 minutes longer.
  • Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
  • Drain well and keep warm until the vegetables are done.
  • Heat pasta sauce in a large pot to a simmer.
  • When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
  • Scrape the spaghetti squash with a fork onto 6 plates.
  • Top with vegetables and sauce.
  • Sprinkle each serving with 1 teaspoon parmesan cheese.

Nutrition Facts : Calories 231, Fat 5.5, SaturatedFat 1.5, Cholesterol 4, Sodium 982.1, Carbohydrate 42.5, Fiber 7.8, Sugar 17.3, Protein 6.5

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