Ingredients:

  • 2 medium spaghetti squash (approx. 1.8 kg)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb lean ground turkey
  • 1 cup low-fat cottage cheese
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely diced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1½ cups no-sugar-added marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.
  2. Brush the flesh of the squash with 2 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Place the squash face-down on a baking sheet and roast for 30-35 minutes until the skin is dark golden and the flesh is tender.
  4. Use a fork to scrape the interior of the squash to create strands, keeping the noodles inside the shell.
  5. Blend the cottage cheese in a blender or food processor until smooth and set aside.
  6. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
  7. Add the 1 lb lean ground turkey to the skillet, breaking it apart with a spoon, and cook until browned and the internal temperature reaches 165°F (74°C).
  8. Stir in 1 tsp dried oregano and 1/2 tsp salt.
  9. Remove the skillet from heat and fold in the blended cottage cheese until the mixture is creamy and cohesive.
  10. Spoon a thin layer of marinara sauce into the bottom of each of the 4 squash boats.
  11. Fill the boats generously with the turkey mixture, pressing down slightly.
  12. Top each boat with the remaining marinara sauce, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese.
  13. Broil on high for 3-5 minutes until the cheese is bubbling and develops golden-brown spots.
  14. Garnish with 1 tbsp chopped fresh parsley before serving.