1 ¼cupstomatoeschopped or halved cherry/grape tomatoes
2Tablespoonspesto+ 2-4 Tablespoons pesto
1cupshredded mozzarellafeel free to use thin slices instead
Instructions
Cook spaghetti squash. Slice the spaghetti squash in half (long-ways) and scoop out the seeds. Place flat-side-down on baking sheet (optional: rub with oil first), and bake for 40 minutes, or until squash is soft and “spaghetti” strands are easily pulled out with a fork. Let cool briefly before pulling out strands - it’s going to be hot! (Microwave instructions here. Alternate baking instructions here.)
Meanwhile, mince the garlic and chop the tomatoes. Prep everything before cooking the turkey.
Once the squash is almost done, prepare the ground turkey. Heat the olive oil in a large pan over medium heat. Begin browning the turkey. When it is about halfway browned, add the minced garlic and cook until fully browned. Add 2 Tablespoons pesto and the tomatoes and stir well. Cook for about 2 minutes.
Sprinkle the cheese over the cooked turkey, then cover and cook for about 2 more minutes to let the cheese melt.
Place the spaghetti squash strands in a large bowl and add remaining pesto (2-4 Tablespoons). Combine well then top with the turkey and melted cheese. Garnish with basil or parsley and serve!
Notes
If you prepare the spaghetti squash in advance, this dish comes together in just 15 minutes!