Harvest Stuffed Spaghetti Squash with Turkey & Kale

Harvest Stuffed Spaghetti Squash with Turkey & Kale

Harvest Stuffed Spaghetti Squash with Turkey and Kale

*We have featured a part of this recipe previously on our Autumn Harvest Pasta Sauce post, however, this takes it up a notch with the turkey and kale which provides great texture and bite.

Ingredients:

  • 1 lb turkey (leftovers turkey works here cut into pieces or fresh pack of ground)
  • 1/2 bag of tuscan kale
  • 4 cloves garlic, finely chopped
  • 1 yellow onion finely chopped, finely chopped
  • 1 bag of cubed butternut squash
  • 15 ounce can pumpkin puree
  • 15 ounce can tomato sauce
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • ยผ teaspoon cinnamon
  • 1 cup low sodium chicken broth
  • 2 teaspoons honey
  • ยฝ cup coconut milk
  • kosher salt & fresh ground pepper
  • Directions:

      1. Preheat oven to 400 degrees. Prepare your sheet pan with foil and spray with coconut spray. Wash your spaghetti squash and prick all over with a fork. Then microwave your squash for 3-5 minutes just to loosen the skin. Then cut your spaghetti squash carefully length wise and scoop out the seeds. Prick the inside flesh also with a fork. Then drizzle inside of squash with olive oil and sprinkle with kosher salt and fresh ground pepper. Place squash inside down on pan, roast for 20 minutes.

      2. Heat oil in a large saucepan. Add the onion and garlic and sprinkle wth kosher salt. Saute until translucent. Then add in turkey, a little more olive oil and mix well.

      3. Put your cubed butternut squash in a microwaveable bowl, microwave for 5 minutes then mash with a fork. Set aside.

      4. To your saucepan add the pumpkin puree, butternut squash, tomato sauce, honey, kosher salt, and chicken broth and combine well. Stir on medium heat until the sauce begins to bubble. Then add half of the bag of kale. Turn the heat to low and simmer 10 minutes, stirring occasionally.

      5. At this time, finely chop your sage and rosemary, and then add to your saucepan. Then add the cinnamon and coconut milk stir well. Taste and then add additional salt and pepper to taste.

      6. Then, pull squash out of the oven. Flip them over so you can begin stuffing. Gently spoon sauce into squash, top each squash with mozzarella cheese, put bag into oven to bake 10 more minutes so cheese gets browned and bubbly.

      7. One squash boat is typically the perfect amount for my Favorite Trader, however, I can usually only manage half of one myself. There is enough sauce here to fill 4 boats (2 squash cut in half) so feel free to roast more squash if you have a larger crowd. Or, save the extra sauce for leftovers with pasta.

Slow Cooker Chicken Cacciatore with Rosemary Polenta

Slow Cooker Chicken Cacciatore with Rosemary Polenta

Autumn Harvest Pasta Sauce

Autumn Harvest Pasta Sauce