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Stuffed Spaghetti  Squash

Stuffed Spaghetti Squash is delicious, high in protein and lower in carbs. The squash is stuffed with a turkey bolognese sauce!

– Preheat the oven to 375 degrees F. – Cut the spaghetti squash in half lengthwise and scoop the seeds out.

– Place the spaghetti squash halves face down on a sheet pan lined with parchment paper. – Bake the squash at 375 degrees F for about 40-45 minutes, or until tender.

– Make the sauce as the squash bakes. – Heat a skillet on medium with olive oil. – Add garlic and onion and sauté for 1-2 minutes until golden.

– Add carrot, celery, ground turkey and the seasonings and cook for 5-8 minutes. Break up the turkey into small pieces as you are sautéing.

– Reduce heat to medium low. Next, pour in the marinara sauce and coconut milk. Add 2-5 tablespoons of water to thin out the sauce. This will depend on the texture of the marinara sauce you’re using. – Reduce the heat to low and cook for about 10 minutes.

– Once the spaghetti squash is cooked through, shred it with a fork.

– Evenly distribute the sauce into each shredded spaghetti squash boat. Sprinkle each with parmesan cheese and fresh basil. Enjoy!

Get the full recipe via the link below.