Spaghetti Squash with Turkey & Veggies

I'm glad Frank has hopped on the spaghetti squash train.  He loves it!  There isn't much not to love - it's delicious, healthy and versatile.  We've had it three times in the past two weeks, prepared differently each time.

This meal is super easy to make and quick enough to prepare during the week.  You can always roast the squash ahead of time if you're really crunched for time.  Just heat it through with the turkey once it's cooked.

It's a pretty dish, too!

If you have a hard time cutting the squash in half (like I usually do), pop it in the microwave for a few minutes first.  It'll soften it up a bit.  You could also boil it for a little while.

Feel free to add any other veggies you like (zucchini, eggplant, spinach...anything goes!).  Ground beef, pork or chicken may also be substituted.  Use your imagination!

Spaghetti Squash with Turkey & Veggies
1 spaghetti squash, cut lengthwise, pulp and seeds removed
1 pound ground turkey
extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 cup chopped carrots
1 (8-10 ounce) package mushrooms, sliced
salt and pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1/3 cup dry white wine
grated pecorino romano cheese (optional, for topping)

Preheat oven to 375 degrees.  Line a baking sheet with foil and place squash halves, inside side down, on the pan.  Bake for about 40-45 minutes, or until tender.

Meanwhile, heat oil in a large skillet over medium high heat.  Add turkey, carrots, onion and garlic.  Season with salt, pepper, garlic powder and basil.  Cook until turkey is no longer pink, about 4-5 minutes.  Add mushrooms and cook another minute or two, until soft.

Add wine and lower heat to medium.  Cook until liquid is almost gone.  Taste and adjust seasoning, if necessary.

Scrape insides of squash out into a bowl.  Mix in salt and pepper to taste.  Plate a healthy portion of squash, followed by turkey mixture.  Top with grated pecorino romano, if desired.  Serve.