- 1 spaghetti squash, halved (3 c of baked squash)
- 400 g ground turkey
- 1/2 big onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 250 g tomato passata
- 2 tbsp tomato sauce
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 tbsp fresh parsley
- 1 1/4 c cheese, shredded
- sea salt and black pepper
- oil for cooking
Preheat the oven to 180 C temp. Line a baking sheet with parchment paper.
Use a spoon to scoop out and discard the seeds and soft part. Brush the inside with oil, sprinkle with sea salt. Poke a few holes with a fork.
Place the squash halves cut-side down on the sheet and roast about 30-45 min. or until al dente.
Allow it to cool for 10 min. Use a fork to scrape out the strings and set aside.
In a skillet, heat the oil over medium heat. Add the onion, carrot and cook about 4 min. Add garlic and cook about 30 s.
Add the turkey and cook about 4 min. or until no longer pink.
Add tomato passata, tomato sauce, parsley, oregano, basil, black pepper, and salt. Simmer about 5 min.
Stir in squash (I used 3 c of squash).
Fill squash with a mixture, top with cheese. Cook about 12-15 min. or until cheese is melted.