Spaghetti Squash with Turkey Ragout

If you’re like me, you have a New Year’s Resolution to eat healthier, lose weight, or to eat more at home. A lot of fad diets come in bottles or frozen meals with tons of plastic packaging. And, let’s face it, January isn’t known for its wide abundance of fresh fruits and veggies. In fact, the only “field crops” this time of year are mushrooms. So, finding recipes that are both healthy and sustainable may be tough. That’s where winter squashes become your best friend.

This recipe utilizes winter squash, mushrooms, lighter protein, and canned items to make a delicious, healthy, and filling treat. Extra points if you can your own tomatoes from the summer.

Make sure to check out the bonus recipe at the bottom for a quick snack.

Spaghetti Squash with Turkey Ragout

Serves: 6

Prep Time: 15 minutes

Cook Time: 45-50 (for spaghetti squash) + 35-40 (for ragout)

Ingredients

  • 1 spaghetti squash
  • Olive Oil
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 8 oz. mushrooms, diced
  • 4 cloves garlic, minced
  • 1 14 oz. can diced tomatoes
  • 1 28 oz. can crushed tomatoes
  • 1 tsp. Herbs de Provence or Italian seasoning
  • Salt, as needed
  • 1 bay leaf
  • Freshly grated Parmesan cheese, optional

Instructions

  1. Preheat oven to 375°F.
  2. Carefully cut the spaghetti squash in half. Remove the seeds and pulp. Rinse seeds and put aside. Place spaghetti squash with cut side down on baking sheet. Roast 45 minutes or until tender. After removing, let cool slightly, then use fork to remove flesh into spaghetti-like strands. (Optional: Place spaghetti squash flesh back on the baking sheet and place in oven for 5 minutes to remove some of the moisture.)
  3. While the squash roasts, dice the onion, mushrooms, and garlic.
  4. Heat up cast iron or dutch oven and add 1 tsp olive oil. Add ground turkey and cook, breaking up gently.
  5. Add onions and stir for 2-3 minutes. Add garlic and stir for another 30 seconds.
  6. Add tomatoes, mushrooms, and seasoning.
  7. Bring to a boil. Once boil, reduce to a simmer and add bay leaf. Simmer for a minimum of 20 minutes.
  8. Serve over spaghetti squash and add parmesan cheese on top.

But wait, there’s more! Those seeds put aside make a delicious snack or a great crunch element to a salad with minimal effort. Take advantage of:

Roasted Squash Seeds

Ingredients

  • Spaghetti Squash Seeds
  • Olive Oil
  • Salt & pepper
  • Seasoning blend of choice

Instructions

  1. Preheat oven to 275°F.
  2. Rinse seeds of all pulp. Pat dry with paper towel.
  3. Place seeds in bowl and drizzle with olive oil. Season with salt, pepper, and your seasoning blend of choice. I like chili powder, paprika, and garlic powder for a kick!
  4. Place on baking sheet and bake for 15-20 minutes until seeds are dried and have a slight golden color.
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