As a mom of two super active boys, we are constantly in the car on the weeknights running here and there to practices. Between getting home from work, getting the homework completed, and getting back out the door, it means that sometimes we have just 30 minutes or less for dinner. I am not a drive thru dinner mom! So I rely on recipes that are fast but still keep us eating clean foods as much as possible.
With this kind of time crunch, I am always looking for easy recipes that can be made in just one dish. This saves time and dishes too! This recipe is a hit because it has all of the italian flavors that my kids and husband love to eat, but it really full of healthy lean proteins and tons of veggies too. The ground turkey can be swapped for grass fed beef, if you choose to use that. You can also throw in a ton of chopped fresh spinach to really boost the nutrients in this meal!
Best part– the leftovers are almost better than eating it the first time around. It reheats in a snap!
- 1 medium spaghetti squash
- 1 pound lean ground turkey (organic)
- 1 jar of Rao’s tomato basil sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzerella cheese
- 2 eggs
- Salt, pepper, parm cheese to taste
Preheat the oven to 350. Poke holes with a fork all over the spaghetti squash. Place it on a plate in the microwave for 8 minutes. Allow to stand in the microwave for an additional 5 minutes. Meanwhile, brown the ground turkey in tsp of olive oil in a saute pan with deep sides. Add salt, pepper, and italian seasoning. Cut the spaghetti squash in half and scoop the seeds out of the middle using a spoon (a grapefruit spoon with those little edges on it works really well here). Then scrape the spaghetti squash strands out and into the pan with the meat. Add the jar of sauce, the cup of ricotta cheese and stir, using a fork, until well combined. Pour the contents of the saucepan into a large mixing bowl. Beat the eggs in a small bowl. Temper the eggs by putting a small amount of the warm spaghetti squash mixture into the beaten eggs and whisking to bring the temperature up. This will help keep the eggs from scrambling when you add it to the hot spaghetti squash mixture. Add the tempered eggs to the squash mixture and stir to combine.
Spray two baking dishes with non-stick cooking spray. Pour the mixture into the prepared baking dishes and top with the shredded mozzerella cheese. Bake at 350 for 205-30 minutes until the top is golden brown and the middle is set. Allow the pies to cool slightly before serving. This dish is even good served at room temp.
Top tip: This makes two pies— eat one for dinner and save the other for lunches/ leftovers for a quick reheat meal!