Sage, Turkey and Pumpkin Seed Stuffed Spaghetti Squash

"The fresh sage and pumpkin seeds make this dish unique!"

2 spaghetti squash cut in half (medium sized +/- 8” long)
2 teaspoons olive oil
Sea salt and pepper
1/2 lb. ground turkey (beef, or lamb)
1/2 lb. mushrooms, sliced
2 garlic cloves, chopped
3 Tbs. fresh sage, chopped
3 Tbs. fresh pumpkin seeds
Sea salt and pepper
4 ounces fresh mozzarella cheese, sliced

Preheat oven to 400 degrees F

1.     Brush the inside squash with olive oil; season with sea salt and pepper.

2.     Lay, cut side up in 400 degree F oven and bake for 45 minutes. (This can be done ahead of time.)

3.     Using a fork shred the squash into a bowl and set aside.  (You can keep the shell to serve the casserole in for a great presentation.)

4.     Reduce oven heat to 350 degrees F.

5.     In a large skillet, cook ground turkey until it is done; about 7 minutes.  Drain excess fat.

6.     Add mushrooms and garlic to the skillet and sauté for a minute more.  Remove from heat.

7.     Add the squash, fresh basil and pumpkin seeds to the skillet.  Season with salt and pepper then toss with a fork to combine all ingredients well.

8.     Pour mixture into a glass baking dish that has been sprayed with non-stick cooking spray.

9.     Lay the mozzarella cheese slices over the mixture.

10.  Bake for 20 minutes; cheese should be melted.

11.  Serve and enjoy!


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