Spaghetti Squash Skillet Bake!
Get ready for the easiest spaghetti squash recipe ever!
Spaghetti squash may seem like a daunting vegetable to cook, since many of the cooking styles such as roasting take a long time. But as we’ve said here at Abigail Nutrition, healthy eating does not have to be complicated! This is certainly true for veggies like spaghetti squash. You can make amazing spaghetti squash in no time at all, and we can show you how…
The tried and true way of making spaghetti squash is to cut the squash in half, scoop out the seeds, rub down with olive oil and roast face down at 400 for 35-45 minutes.
But did you know you can make equally delicious spaghetti squash in just under 10 minutes? And it all happens in the microwave!
For easy spaghetti squash you can use in any recipe, simply puncture holes in the rind of the squash using a fork or knife. Then place in a microwave-safe dish or on a plate, and microwave uncovered for 8-10 minutes. Allow to cool before cutting the squash in half and scooping out the seeds. Then you can scrape the squash and use for your recipes! The best part about the microwave method is that it makes it easier to cut the squash and scoop the seeds out.
We use the microwave method to make this amazing Spaghetti Squash Skillet Bake. This recipe uses just a handful of ingredients and takes less than 30 minutes to prepare. Make extra and save for leftovers or serve to your family and friends!
Spaghetti Squash Skillet Bake
Ingredients:
1 spaghetti squash
1 lb ground turkey
Rao’s tomato sauce
Gotham Greens vegan pesto
Fresh mozzarella cheese
Instructions:
Use the microwave method to prepare the spaghetti squash. When the squash is done, scrape out the insides and set aside.
While the squash is in the microwave, brown the ground turkey in a pan on medium heat. Use your spatula to break it into small chunks. When the turkey is finished cooking, set aside.
Preheat the oven to 400 degrees. Grease a cast-iron skillet or a glass baking dish with olive oil. Then, form a thin layer on the bottom of the dish with spaghetti squash. Add ground turkey and spoonfuls of pesto and Rao’s sauce on top. Continue to create layers in this manner (similarly to how you would layer a lasagna) until all of the squash and turkey are used up. Top your skillet with diced or shredded fresh mozzarella.
Bake the skillet for 8-10 minutes or until the cheese becomes melty and bubbly. When the cheese melts, you’re ready to serve!
You can find recipes just like this and more as part of the Abigail Nutrition 4-Week Meal Plan! This meal plan makes healthy eating effortless by providing you with a full month of breakfast, lunch, snack, dinner, and even dessert ideas. You won’t have to think about what to eat for your next meal when you subscribe to the 4-Week Meal Plan! The meal plan changes each month, and you have the freedom to cancel at any time. Check out the meal plan here: https://abigailnutrition.thinkific.com/courses/4-week-meal-plan
By Jessica Kaplan