Stuffing vegetables is very tasty and healthy! This Turkey Stuffed Spaghetti Squash does not disappoint!

I used Butcher Box ground turkey and lots of delicious and flavorful vegetables and herbs in this recipe. To meld it all together, you will stir in some good mayonnaise and top it with aged real shredded parmesan cheese. To make it dairy free and Whole 30, just omit the cheese.

Since I’m all about efficiency in the kitchen, and although I love to cook, time matters, (Seems I’m often pinched for time) so, I split and bake the spaghetti squash the day before and then refrigerate it until the next day when I’m ready to make the dish. That way you are spending under an hour in the kitchen to make dinner. Here’s how to make it:

Turkey and Vegetable Stuffed Spaghetti Squash

Ingredients:

1 Spaghetti Squash

2 lbs. of ground turkey (I used Butcher Box) You can get $15. off here.

2 Medium Zucchini (diced)

1 Large Fennel Bulb (diced)

1 Red Bell Pepper ( seeded and diced)

1 Bunch of Scallions (sliced)

1 Cup of real Parmesan Cheese, grated (optional)

3 Tablespoons of Garlic Infused Olive Oil (divided)

1 Tablespoon of Dried Chives

2 Teaspoons of Black Pepper

1 1/2 Teaspoons of Smoked Paprika

1 1/2 Teaspoons of Dried Parsley

1 1/2 Teaspoons of Ground Cumin

3/4 Teaspoon of Dried Oregano

1 1/2 Teaspoons of Salt, or to taste

1 Tablespoon of Fresh Lemon Juice

1/2 Cup of Avocado Oil Mayonnaise (I use this brand)

Directions:

Preheat your oven to 400 degrees F. Split the spaghetti squash stem to stem and remove the seeds. Place the squash halves cut side down on a baking sheet, and bake for one hour. Remove the squash from the oven when tender and flip to cool. At this point, you can store in the refrigerator until the next day if desired.

On the day you make the dish, preheat your oven to 400 degrees F. Put the Spaghetti Squash back into the oven to rewarm for ten minutes cut side down, and prepare it for stuffing. To make the Turkey and Vegetable Stuffed Spaghetti Squash, in a large skillet, add two tablespoons of garlic infused olive oil, and cook the diced zucchini, fennel, red bell pepper and scallions for two minutes on medium high heat. Add 1 teaspoon of salt, 1 teaspoon of black pepper, the chives, smoked paprika, parsley, cumin and oregano. Continue cooking and stirring occasionally until the vegetables are tender. Remove the vegetable mixture to a bowl, and in the same pan, add the last tablespoon of garlic infused olive oil, the ground turkey, a teaspoon of salt and a teaspoon of pepper and cook, breaking the turkey up with a spatula into small crumbles as it browns.

Add the vegetable mixture back into the cooked turkey. Then, stir in the mayonnaise and lemon juice. Brush the inside of the spaghetti squash with a little extra olive oil and sprinkle with salt and pepper. Mound the filling equally between the two halves of spaghetti squash. (You may have extra filling depending on the size of your squash. It’s wonderful just as is.) Then, sprinkle the tops with the grated parmesan. Bake in the preheated oven for 1/2 hour. To serve, scoop out portion sizes with a large serving spoon right down to the bottom of the squash.

This is a delicious recipe and a wonderful way to get a variety of vegetables into your dinner.

I recently signed up for monthly deliver of Butcher Box meats, and I absolutely love the quality and convenience. The ground turkey is the best I have ever tasted. You can choose your box each month and switch things out depending on what you’d like. You get to build your own box, plus they have specials each month. The link here gives you a special code for 15% off. I highly recommend it for quality meat!

Enjoy!