Barbequed Ground Turkey Stuffed Spaghetti Squash
"This turned very tasty and got approval from hubby as very good."
- Serving Size: 1 (726.2 g)
- Calories 873.4
- Total Fat - 35 g
- Saturated Fat - 11.2 g
- Cholesterol - 192.7 mg
- Sodium - 2390.8 mg
- Total Carbohydrate - 93.8 g
- Dietary Fiber - 7.8 g
- Sugars - 56 g
- Protein - 50.7 g
- Calcium - 520.1 mg
- Iron - 6.1 mg
- Vitamin C - 84.3 mg
- Thiamin - 0.5 mg
Wash and cut in half lengthwise the spaghetti squash. Scoop out seeds and discard seeds.
In a large glass baking dish, add about 1 inch of water. Place squash halves cut side down in water. Cover with plastic wrap, but leave about 1/2" venting space open for steam. Place in microwave, be sure to TURN OFF the turntable since the large dish won't be able to make the turn. Then cook on high for 15 minutes to start. Check doneness by using a pot holder to press down on the squash skin to see if the 'meat' of the squash is soft. If not, cook for an additional 3 minutes and check again. Keep doing that until squash is soft to pressure.
Preheat oven to 350 degrees F.
While the squash is cooking, brown the ground turkey in a skillet on medium heat with one tablespoon of the oil. Add the salt and pepper and stir in to combine. I usually put about 1/2 cup of water in with it at first to be able to easily separate the raw ground turkey. Keep stirring occasionally to get crumbles of ground meat. Then turn up the heat to boil away the water. When it is cooked fully, remove to a dish.
To the same skillet, add the rest of the oil and add the onions and peppers. Sauté on medium heat till soft. Then add garlic and sauté an additional 30 seconds. Add rosemary and basil, and cook for an additional 30 seconds.
Add back in the meat and the BBQ sauce. Stir to mix and cook for 2 minutes.
When the spaghetti squash is done, remove from microwave and pour off the water. Turn the squash upright and loosen the 'strings' with a fork. Then make a well in the middle and spoon in the meat mixture. Pack it in well until it's rounded on the top. (if you have any left over, just put it in a airtight container and save it in the fridge to make sandwiches for lunch the next day.)
Divide the shredded cheese in half and place on top of each half of the stuffed squash.
Place in preheated 350 degrees F oven. Bake uncovered for 15 minutes just to heat through and melt the cheese.
Serve and enjoy.
Tips & Variations
No special items needed.