2 small/medium ripe spaghetti squash
Salt and fresh pepper, to taste
1 lb ground turkey
Pinch garlic powder
1/4 tsp oregano
2 cups organic tomato sauce
1 cup part skim shredded mozzarella
Preheat oven to 350°F. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.
Meanwhile, while the squash is roasting, cook the ground turkey in a pan on medium-high heat with salt, pepper, garlic powder and oregano until cooked through
Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup tomato sauce in each boat.
Divide the turkey meat between each squash half. Top the turkey with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil if desired.
Servings: 4 Serving Size: 1 boat. Serve with salad and/or additional vegetables