If you’re looking for a satisfying low-carb meal then look no further! This spaghetti squash is stuffed with ground turkey, spices, salsa, and cheese. It’s so satisfying and good!
- 1 spaghetti squash, about 3 lbs.
- Olive oil
- Kosher salt and black pepper
- 2 Tbsp. olive oil
- 12 oz. ground turkey
- 1 medium onion, diced
- 1 jalapeno, seeded + finely chopped
- 2 garlic cloves, minced
- 1 (16 oz.) jar mild tomato salsa
- 1 Tbsp. tomato paste
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 cup fresh chopped cilantro
- 1 cup shredded Monterey Jack cheese
- Black pepper, to taste
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Using a sharp knife, cut the squash in half lengthwise from stem to the end base. To make cutting a little easier, you can first nuke the squash in the microwave for about 3 minutes. Scoop out the seeds and discard them.
- Rub the inside of the squash with little olive oil, and sprinkle lightly with salt and pepper. If you add too much oil and too much salt, the squash can be watery. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender.
- Cool just enough to handle and using a fork, scrape the inside of the squash into long strands. Leave the strands inside the squash.
- While the squah is roasting, prepare the filling. Heat oil in a large skillet over medium-high heat. Add ground turkey and cook until no longer pink, about 4-5 minutes, stirring frequently.
- Add onion and jalapeno, and cook until soft, about 3-4 minutes. Stir in garlic and cook just until fragrant.
- Add salsa, tomato paste, cumin, oregano, and salt. Season with black pepper, to taste. Bring to a simmer, reduce heat to a medium, and cook for 2-3 minutes or just until heated through and well blended. Turn off heat and stir in cilantro.
- Divide the meat mixture evenly between the squash halves. Top with shredded cheese, and broil for a few minutes until the cheese is melted.
- Leftovers: Scoop out the filling out of the squash halves into an airtight container and discard the squash shells. It will keep stored in the refrigerator for up to 3 days.
Keywords: stuffed squash, fall, low-carb