Recipe Ingredients
- 3 tablespoons olive oil, divided
- 2 medium spaghetti squash, halved and de-seeded
- 1 garlic clove, minced
- 1 small yellow onion, chopped
- 1 pound frozen ground turkey, thawed
- 1 (15-ounce) can crushed tomatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 cups whole milk ricotta
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 cup shredded mozzarella cheese
- grated Parmesan cheese, for garnish
Recipe Directions
- Preheat oven to 400°F. Drizzle inside and outside of squash with 2 tablespoons of olive oil. Season inside of squash with salt and pepper.
- Place squash, cut-side-down, on a rimmed baking sheet. Prick skin of squash all over with tines of fork. Bake until fork-tender and flesh is light golden-brown, about 30 to 45 minutes.
- Meanwhile, heat remaining oil in a large pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in onions and cook until tender, about 3 to 4 minutes. Add turkey and cook for 6 to 8 minutes, breaking up into small crumbles with a wooden spoon, until cooked through and light golden-brown. Stir in tomatoes and season with salt and pepper. Simmer, stirring occasionally, over medium-low heat until flavors develop, about 15 to 20 minutes.
- Combine ricotta and basil in a small bowl. Scrape flesh of squash with tines of forks until it resembles spaghetti. Place squash, cut-side-up, on baking sheet. Top squash evenly with ricotta mixture and turkey mixture. Sprinkle evenly with mozzarella and bake for an additional 15 minutes, until cheese is melted and light golden-brown. Garnish with Parmesan and additional basil before serving.
