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I’m not knocking you, traditional spaghetti noodles, but your squash counterpart is equally delicious, versatile, and most definitely healthier.
I love substituting spaghetti squash in lieu of real noodles. Will your kids like it? Eh… maybe, maybe not, depending on your child’s tastes. My eight-year-old picks at the strings as soon as it is out of the oven, and pesters me for more until a second helping is heaped upon his plate, and every bite devoured.
My three-year-old takes one look and says, “This is not my corndog. Where is my corndog?” He is missing out, I assure you!
I love this particular recipe because of the savory of the ground turkey, and the tart of the lemon just blend so well. And the Parmesan-Reggiano cheeses makes it slightly creamy and marries together the savory and tart flavors.
Let me know in the comments below how you like it!
Oh, and before I forget, you might also like these!:
Lemon Parmesan Spaghetti Squash with Ground Turkey
- 1 spaghetti squash baked and shredded
- 1 lb. ground turkey breast Italian seasoned preferred
- Juice of one lemon
- 1 tsp grated lemon zest
- 1 Cup Parmesan Reggiano cheese shredded
- If not already prepared, cut spaghetti squash into 1-inch slices. Using a spoon, remove the seeds from the middle of each ring and place on a covered baking sheet. Brush with olive oil.
- Bake at 375 F degrees for 45 minutes. Let cool 15 minutes. Use a fork to shred "noodles" from the skin.
- In a pre-heated skillet, brown ground turkey breast over medium heat. Drain fat.
- Add lemon juice, lemon zest, and Parmesan-Reggiano cheese. Add shredded spaghetti squash noodles. Gently toss over medium heat just until ingredients are combined and cheese has melted.