Spaghetti Squash and Turkey Cheese Bake
Try this Spaghetti Squash and Turkey Cheese Bake recipe, or contribute your own.
Try this Spaghetti Squash and Turkey Cheese Bake recipe, or contribute your own.
- 1 medium onion chopped
- 2 garlic cloves finely chopped
- 1 cup tomato sauce
- 1 tbsp cornstarch
- 1 lb ground turkey extra lean
- 1/2 cup panko or whole wheat breadcrumbs
- 3 lb spaghetti squash*
- 1 tsp olive oil extra virgin
- 1 can (11 oz) organic cream of mushroom soup (i used pac
- 1 cup (4 oz) low fat tex mex cheese shredded
- 2 tbsp coconut oil or organic butter melted
- 1/2 cup (2 oz) low fat tex mex cheese shredded
- Carbohydrate 95.9280740795636 g
- Cholesterol 294.8350405 mg
- Fat 20.5618517754807 g
- Fiber 25.7628700208609 g
- Protein 121.396668968142 g
- Saturated Fat 5.35964371410196 g
- Serving Size 1 1 recipe (3538g)
- Sodium 9304.5690665968 mg
- Sugar 70.1652040587027 g
- Trans Fat 3.19702493955014 g
- Calories 1006 calories
Step-by-step
- Preheat oven to 375 F degrees.
- Cut squash in half lengthwise and spoon the seeds out.
- Punch randomly with a fork, place cut side down on a baking sheet lined with parchment paper.
- Bake for 30 minutes.
- Remove from the oven, let it cool and separate into strands with a fork.
- Place in a large bowl and set aside.
- While squash is baking, preheat large non-stick skillet on low heat and add olive oil.
- Add garlic and onion, saute until translucent or for 4 minutes, stirring occasionally.
- Add turkey and cook for another 7 minutes, breaking into pieces with spatula.
- Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium.
- Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit.
- Remove from heat, add cheese, stir and transfer to the bowl with spaghetti squash.
- Add breadcrumbs and gently mix to combine.
- To make the topping, in a small bowl, melt coconut oil or butter in a microwave.
- Add cheese, breadcrumbs and mix.
- Reduce oven temperature to 350 degrees F and spray 9" x 13" baking dish with cooking spray.
- Transfer squash and turkey mixture into the dish, level with spatula, sprinkle with topping and bake uncovered for 35 minutes or until the edges are bubbling.
- Broil on high for 5 minutes or until crust is a bit golden.
- Let cool for 15 minutes before serving.
- Cut into 8 slices and serve hot.
My Latest Culinary Adventure: A Hearty and Healthy Spaghetti Squash and Turkey Bake
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands of modern life, whipping up something elaborate from scratch often falls by the wayside. That’s why I’m always on the lookout for recipes that are both nutritious and convenient – recipes that can be made relatively quickly without sacrificing flavor or health benefits. This Spaghetti Squash and Turkey Cheese Bake is a perfect example. It’s a winner in my book because it's packed with protein and fiber, yet satisfying enough to keep everyone happy at the dinner table, even my picky eaters!
The beauty of this recipe lies in its simplicity. The spaghetti squash itself is a nutritional powerhouse, low in calories and high in vitamins and minerals. It's also incredibly versatile. The texture, once baked and separated into strands, is remarkably similar to spaghetti, making it a perfect substitute for traditional pasta in countless dishes. Pairing it with lean ground turkey adds a good dose of protein, crucial for keeping energy levels up throughout the day. The creamy mushroom soup adds a rich and comforting flavor, while the blend of cheeses provides a satisfyingly cheesy topping. I opted for low-fat cheese to keep the dish lighter, but feel free to use your favorite kind. I’ve found that adding a sprinkle of panko breadcrumbs on top creates a lovely, crunchy topping that perfectly complements the soft and savory filling.
Beyond the delicious taste and nutritional benefits, this recipe is incredibly practical. I often prepare the squash and turkey mixture in advance, storing it in the refrigerator until I'm ready to assemble and bake. This allows me to get most of the cooking done ahead of time, freeing up precious time on busy weeknights. The whole process, from start to finish, is surprisingly streamlined, making it an ideal weeknight dinner solution that doesn't compromise on taste or quality. The leftovers are also fantastic, reheating perfectly for lunch the next day. I love how this recipe has become a regular staple in our family's meal rotation, proving that healthy eating and a busy lifestyle aren't mutually exclusive. I highly recommend trying this recipe and adapting it to your own preferences and dietary needs. It's a versatile dish that truly fits into any busy lifestyle!
Ingredient Notes: I've used organic ingredients whenever possible, focusing on quality over quantity. However, feel free to adjust according to your preferences and budget. For the cheese, I prefer a low-fat Tex-Mex blend, but any shredded cheese will work perfectly fine. The cream of mushroom soup is a key component of the sauce; it adds richness and creaminess without the need for excessive amounts of cream or butter. When choosing your spaghetti squash, select a medium-sized one for optimal results. The panko breadcrumbs are optional but highly recommended for added texture and flavor.
Tips for Success: To ensure the spaghetti squash cooks evenly, make sure to pierce it several times with a fork before baking. Overbaking can result in a dry squash, so be sure to check for doneness at the 30-minute mark. If you prefer a crispier crust, broiling for a slightly longer time will help achieve that golden-brown finish. Allowing the dish to cool slightly after baking will prevent burns and ensure the cheese topping is set before serving. And finally, don’t be afraid to experiment with different cheeses and herbs to customize the dish to your liking. A pinch of red pepper flakes would add a nice kick for those who enjoy a bit of spice.
Serving Suggestions: This dish is delicious on its own, but you can also serve it with a side salad for a complete meal. A simple green salad with a light vinaigrette would complement the richness of the bake beautifully. You could also add steamed broccoli or green beans for extra vegetables. For a heartier meal, a crusty bread or garlic bread would pair perfectly with the flavorful sauce and squash.
This recipe isn't just a meal; it's a testament to the power of simple ingredients and a little bit of culinary creativity. It’s a perfect example of how a delicious and healthy meal can be both achievable and enjoyable, even on the busiest of days. I encourage you to give it a try and make it your own! Happy cooking!
