Ground Turkey and Bean Alfredo Stuffed Spaghetti Squash

Clock Icon 1 hour |
Servings: 2 as main or 4 as side dish |
Prep: 10 minutes |
Cook: 50 minutes

Roasted spaghetti squash loaded with savoury, garlicky ground turkey and bean alfredo is bound to become a fall-time family favourite. Tons of protein and flavour make for a great weeknight meal when you’re on the go.

Ingredients

Spaghetti squash

  • 1 spaghetti squash
  • 3 tablespoons (45 mL) canola oil, divided
  • salt and pepper, to taste

Turkey and bean alfredo filling

  • 1 pound (454 g) ground turkey
  • 1/2 cup (125 mL) onion, diced
  • 1 clove garlic, minced
  • 2 teaspoons (10 mL) Italian seasoning
  • 1/2 teaspoon (2 mL) poultry seasoning
  • 1/2 cup (125 mL) milk
  • 2/3 cup (150 mL) parmesan, shredded
  • 1 cup (250 mL) mozzarella, shredded
  • 1 can (398 mL) white beans
  • salt and pepper, to taste

Method

Roast Spaghetti Squash

  1. Preheat oven to 425°F and line baking sheet with parchment paper.
  2. Using a sharp knife, carefully slice spaghetti squash in half. Brush each half with 1 tablespoon oil and season with salt and pepper.
  3. Place squash open side down on the parchment and bake for 45 minutes.
  4. Remove from oven and allow to cool slightly.

Filling

  1. Meanwhile, in a medium sized frying pan, heat 1 tablespoon oil and brown ground turkey, diced onion and minced garlic with Italian seasoning on the stovetop. Keep warm.
  2. In a food processor fitted with a blade, add drained and rinsed beans, poultry seasoning, milk and parmesan cheese. Process continuously on low then high speeds, until all ingredients are well combined and creamy. Add salt to taste.
  3. Pour bean alfredo sauce over browned turkey and mix to combine.

Assembly

  1. When spaghetti squash is cool enough to touch, scrape a fork along the inside of the squash to loosen the flesh. Divide turkey alfredo filling between both halves.
  2. Sprinkle with shredded mozzarella, divided between each filled half of squash.
  3. Place pan with filled, topped spaghetti squash back into the oven on broil for 2-3 minutes, or until cheese is melted and beginning to brown.
  4. Remove from oven and serve while hot.

Tips

Storage: store leftovers in the fridge wrapped tightly, or in an airtight container for up to a week. Reheat to enjoy again.

Add shredded zucchini, shredded carrot, sliced mushrooms while browning turkey for added nutrition.

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