A delightful twist on lasagna, this recipe uses spaghetti squash as a base, filled with a savory turkey and tomato mixture, and topped with melted cheese.
Preheat your oven to 325°F (165°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
Use a sharp knife to carefully cut the squash, as it can be tough to slice through.
Place the squash halves cut-side down on a baking sheet and bake for 35 minutes. Remove from the oven and let cool.
Baking the squash cut-side down helps it cook evenly and retain moisture.
In a saucepan over medium heat, cook the ground turkey with the onion and garlic until the turkey is browned and the onion is soft. Drain any excess liquid.
Stir frequently to ensure even cooking and prevent sticking.
Add the diced tomatoes, basil, and black pepper to the saucepan. Simmer for 15 minutes until the mixture thickens slightly.
Taste the sauce and adjust the seasoning as needed.
Use a fork to scrape out the spaghetti-like strands from the squash halves, keeping the shells intact.
Be gentle to avoid tearing the squash shells, as they will be used for serving.
Layer the squash shells with the turkey mixture, squash strands, olives, and mozzarella cheese. Repeat until the shells are full. Top with parmesan cheese.
Press each layer gently to compact the filling and create a neat presentation.
Bake the stuffed squash at 325°F (165°C) for 20 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for the last 2-3 minutes of baking.
Serve the stuffed squash warm, garnished with fresh basil if desired.
Pair with a simple green salad for a complete meal.
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