1 spaghetti squash
1 lb any choice of meat (ground turkey)
2 cups of your favorite pasta sauce
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping
Olive oil
Salt & pepper to taste
Roasting the squash
Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. Brush with oil, season with salt and pepper, and place in baking dish with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes or until inside is soft and easily “fluffs” with a fork. While squash is roasting, brown meat in large skillet over medium heat. Drain meat and return back to the pan with the sauce, bring to a simmer. In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside. When squash is tender, remove from oven and using a fork, fluff to get the inside of the squash to look like spaghetti noodles. To fill, start w/ scoop of the red sauce, followed by a layer of the cheese mixture, and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Turn the oven to broil and put them back in to brown up the cheesy top.

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