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AMY'S BLOG: Turkey-Stuffed Spaghetti Squash

I slightly altered a recipe from Kelly Leveque’s website: BE WELL BY KELLY. Kelly’s “Turkey-Stuffed Delicata Squash” recipe is AMAZING. 

I know because I’ve made it a few times, but I had to make a few changes this time around to work with food I already had in the house! The switches were minor and while I highly recommend you give Kelly’s version a try (click HERE for that) I also just wanted to show that you don’t have to have EXACT ingredients to complete a recipe.

 

You see... sometimes I feel like if I can’t follow a recipe EXACTLY then I just shouldn’t do it, but that’s not the case! We shouldn’t throw in the towel and just order pizza (because I legit almost did due to the fact that I had the wrong type of squash, no cumin, no kale and no chives).

This post is to simply encourage those of you that are like me, we can come up with a similar creation that’s still just as healthy + taste’s just as good!!! So try out what I did below or Kelly’s original recipe or put your own twist on it based on what you have in the fridge!

Boom! We got this. Oh and since it’s just my husband and me, this makes dinner for two nights in a row! Whoop!!!

 

•     2 small spaghetti squash, sliced lengthwise + seeded

•     4 tablespoons olive oil

•     Pink Himalayan salt and freshly ground black pepper

•     1 cup chopped onion

•     1 cup chopped celery

•     2 garlic cloves, minced

•     1 cup chopped portabella mushrooms

•     1 pound ground turkey

•     1 tablespoon organic garlic salt

•     ½ teaspoon smoked paprika

•     ¼ cup chopped cilantro

•     1 cup of chopped spinach

•     2 tablespoons tahini

 

1. Preheat the oven to 400°F

2. Rub the squash halves with 2 tablespoons of the olive oil (so ½ tablespoon per half) and season the insides with salt + pepper. Set them cut-side down on a baking sheet and bake for 40 – 45 minutes.

3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, celery, and garlic and cook until the onion is translucent 4 to 5 minutes. Add the mushrooms and cook until tender, 2 to 3 minutes. Add the turkey, garlic salt, and smoked paprika and cook until the turkey is cooked through (about 5 minutes).

4. Take the pan off the heat. Stir in the tahini and season with salt and pepper. Then stir in the chopped spinach. 

5. Divide the turkey mixture among the squash halves (they should be generously full). Sprinkle with cilantro!

Amy's

Amy's

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