Turkey Basil Stuffed Spaghetti Squash with Tomato-Basil Marinara (Dairy/Gluten/Grain Free)

November 14, 2013

Turkey Basil Stuffed Spaghetti Squash with Tomato-Basil Marinara (Dairy/Gluten/Grain Free)

From http://www.nourishingnantucket.com/focus-on-local-turkey-basil-stuffed-spaghetti-squash-with-tomato-basil-marinara. Submitted by Ian McCollum, edited by Tucson CSA

Serves: 2 people

1 small spaghetti squash

1/2 pound ground turkey

1/4 cup + 2 tablespoons coconut cream

1 cup (packed) kale, chopped

1/2 cup basil, finely chopped

1 tablespoon dried oregano

2 teaspoons sea salt, divided

1 teaspoon fresh ground black pepper, divided

1 large can diced tomatoes or 4 tomatoes, chopped

1 shallot, roughly chopped

6 cloves garlic, crushed

1. Pre-heat the oven to 375F.

2. Slice spaghetti squash in half lenghtwise and remove the seeds with a large spoon. Then evenly prick the skin side several times with a fork. Place them skin side up in a deep casserole dish and fill with 2 cups of water. Cover with a lid or foil and place in the oven to bake for 30 minutes or until the flesh easily begins to separate into strings with a fork

3. Meanwhile, in a medium bowl combine the ground turkey, 1/4 cup coconut cream, baby kale, 1/4 cup basil, dried oregano, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

4. In a small food processor or blender, combine the chopped shallot and garlic and process until finely chopped.

5. Remove half of the shallot and garlic mixture and mix well with the turkey mixture using your hands to make sure everything is evenly distributed. Set aside.

6. Add the diced tomatoes to the food processor and blend with the remaining shallots and garlic until it is an even, but slightly chunky consistency.

7. Pour the tomato mixture into a small sauce pan and add the remaining 2 tablespoons of coconut cream, 1 teaspoon of sea salt, and 1/2 teaspoon black pepper and heat on medium and allow to reduce down, stirring occasionally, until very little liquid remains and it looks like a chunky tomato sauce. This can reduce on the stove as you prepare everything else. Once it is done reducing, simply turn off the heat or set it to warm while you finish.

8. Once the spaghetti squash is cooked, remove from the oven and turn the oven up to 400F.

9. Using a fork and a kitchen towel to hold the hot squash, scrap the center into the bowl with the turkey mixture as shown below. It will come out in short “spaghetti” strands. Be careful not to pierce the outside shell, leaving about 1/2″ of flesh still on the squash which you can get later when you’re eating.

10. Using your hands, mix the flesh of the squash with the turkey mixture until well and evenly incorporated and then evenly divide the mixture between the two squash halves and gently press the mixture into the bowl created by the squash.

11. Drain all but a thin layer of water from the baking dish you used for the squash and set the squash back into the dish with the filling side up this time. Bake at 400F for 20-25 minutes or until the turkey filling is entirely cooked through, You can either test this with a meat thermometer (you want it to read 165F or higher) or use a fork and poke around in the center of the filling to see if there are any pink pieces remaining.

12. Once the squash is done, set each half on a plate and serve with the hot marinara sauce drizzled over top of each. Enjoy!

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