Prep Time: 10 mins
Total Time: 1 hour
Makes 4 servings
1 Spaghetti Squash, large
2 Tbs Olive Oil, divided
8 oz Turkey, ground
1/2 Onion, medium, Chopped
1 Carrot, medium, Peeled and chopped
8 oz Mushrooms, Chopped
2 Cloves Garlic, minced
1/2 tsp Oregano, dried
1/2 cup Tomato Paste
1 15 Ounce Can Pumpkin Puree
Salt and Pepper
1/4 cup Parsley, fresh, Chopped
Preheat oven to 400 ° F.
Carefully cut spaghetti squash in half length wise. Scoop out the seeds.
Wash and chop all vegetables.
Rub half of the olive oil into the inside of the spaghetti squash halves. Place the squash cut side down on a rimmed baking sheet and roasted for 45 minutes or until a knife can easily pierce the skin. Allow to cool at room temperature until cool enough to handle, then use a fork to scrape out the insides.
While the squash is cooking, heat the remaining olive oil in a medium pan over medium heat. Add the ground turkey and cook until browned, about 5 minutes.
Add the onion and carrot and cook until carrot becomes tender, about 5 minutes.
Add the mushrooms and cook until most of the liquid has evaporated, about 3 minutes.
Add the garlic and oregano and cook for an additional minute.
Stir in the tomato paste and pumpkin puree. Allow to simmer for a few minutes before adjusting consistency by adding 1/4 cup of water at a time. More water will yield a thinner sauce
.Season with salt and pepper and serve over roasted spaghetti squash. Garnish with parsley
Because a spaghetti squash is difficult to cut through when uncooked, another option is to roast it whole. Here's how: With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast at 425° F until tender when pierced with knife, about 40 minutes, flipping halfway through. When cool enough to handle, cut in half lengthwise and scoop out seeds. Scrape flesh with a fork to remove long spaghetti-like strands (see picture above).
Recipe Source: Living Plate RX