Well, my kids favorite meal I make is Turkey Baked Ziti and it’s SO good. But when you’re trying to stay away from the pasta you have to get creative. This is not anything that hasn’t been done before, but it was one I made many years ago and remains on constant rotation. Even that BIG hubby of mine loves this one and walks away from the table satisfied every time.
- 2-3 spaghetti squash, halved and scooped out
- 1 cup chicken stock
- 1 lb ground lean turkey, browned
- 1 jar of Rao’s Sensitive Formula Marinara
- 1 tsp garlic powder
- 1 stp onion powder
- Fresh basil
- 1/2 shaved parmesan cheese for garnish
- Olive oil
- Pre-heat your oven to 375 degrees.
- Slice squash in half lengthwise. Be careful not to cut off your hand! LOL They can be tough to cut.
- Scoop out the seeds + insides of squash. Drizzle with olive oil and season with salt + pepper.
- Place squash face down in a baking dish. Pour 1 cup of chicken stock around squash and seal baking dish tightly with foil.
- Bake at 375 degrees for 1 hour.
- In a medium pan, ground turkey and season with garlic + onion powder. Add jar of sauce and stir set aside.
- Remove squash from oven and carefully remove insides with a fork, scraping it out. It will look like spaghetti noodles, hence the name. Try to keep the shell in tact. You will be filling with the turkey mixture.
- Add squash noodles to the turkey and marinara. Add grated parmesan cheese, and mix well.
- Fill empty shells of squash with mixture and top with parmesan cheese.
- Place back into oven and bake for 15-20 minutes. Cheese should be melted.