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Italian spaghetti squash

Makes 4 servings


  • 1 (3 lb.) spaghetti squash, cut in half lengthwise and seeds removed
  • ½ lb. ground Italian turkey
  • 1 (12 oz.) bag of frozen chopped broccoli, the microwave-steamable variety
  • 2 tsp. minced garlic
  • 2 Tbsp. water
  • ½ cup shredded mozzarella cheese, divided
  • ¼ cup grated parmesan cheese, divided
  • 1 tsp. Italian seasoning
  • ¼ tsp. ground black pepper


Preheat oven to 450°F. Place squash cut side down in a microwaveable dish; add water. Microwave, uncovered, on high until flesh is tender, about 10 minutes.

Meanwhile, brown turkey in a small pan on medium-high heat until cooked through. Transfer to a large mixing bowl.

Remove squash from microwave. Put the bag of frozen broccoli into the microwave and cook per instructions, typically five minutes on high. While broccoli is cooking, use a fork to scrape the squash flesh from the shells into the mixing bowl along with the turkey. Stir in mozzarella, Italian seasoning, salt and pepper.

When broccoli is done cooking, add it to the mixture. Mix until well combined.

Place empty squash shells onto a broiler-safe baking pan or baking sheet. Scoop squash and cheese mixture into the shells evenly. Top with parmesan cheese. Bake on middle or lower rack in the oven for 10 minutes, then transfer to the top rack to broil for another two minutes, if desired, to get the top golden brown. You may skip the broiling step if you wish.

Serve immediately with some crusty bread or dinner roll.

Nutrition analysis per serving: 280 calories, 10 g fat, 20 g protein, 29 g carbohydrate, 7 g fiber, 600 mg sodium

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