Stuffed Spaghetti Squash

One of my New Years resolutions is to post a recipe on my blog at least once a month. 

I always forget recipes I create and this will hopefully solve that, plus I get to share some of my favorite meals with you. I LOVE this meal. It's hearty, delicious, comfort food with a healthy edge. Perfect.

Ingredients:
1 pound ground Turkey
1 Large Spaghetti Squash (I just buy the biggest one I can find!)
1 sweet yellow onion
1 15oz can tomato sauce
1 C ricotta cheese
1 C mozzarella Cheese
Fresh Basil (I use the kind in the squeeze tubes because it's just so darn convenient)
6-8 cloves garlic (I use the jars of minced, again, so convenient. We LOVE garlic.)
1.5 tsp dried sweet basil
1 tsp Italian Seasoning
1/2 tsp dried Oregano
1tsp crushed red pepper flakes
salt and pepper
olive oil

Preheat oven to 400 degrees. Cut the spaghetti squash in half length-wise and scoop out the seeds. Brush insides with olive oil, then sprinkle with salt and pepper. Bake face side down on nonstick cookie sheets for 35-40 minutes. While the squash is cooking, dice onion. Begin Sauteing ground turkey in large frying pan with high sides (what are those called?!). Cook the turkey about 5 minutes before adding the onion, minced garlic, red pepper flakes, and tsp Italian seasonings. Once the turkey is completely cooked (it changes color), add can of tomato sauce and remaining seasonings (basil, oregano, salt and pepper to taste). Reduce heat and simmer while squash completes cooking. Measure 1 C ricotta cheese into a small mixing bowl. Add fresh basil (I add about two tablespoons, but you can really never have enough. If you have some leftover, you can add some at the end as well!) and stir to combine. When spaghetti squash has finished cooking, remove from the oven and divide the ricotta cheese mixture into each half. Fill with red sauce (you will probably have a little leftover- use it for a meal later in the week!) and top with mozzarella cheese. I never measure how much I use, but it's about a handful for each half. I wont tell if you use more. Stick it all back in the oven for about 10 minutes. I like to wait until the cheese is nice and bubbly.


ENJOY! This is one of our all-time favorite recipes!

(Maybe by the end of the year I will be better at this recipe business! If you make the meal let me know, I'd love to hear how it turns out!)