Creamy Pumpkin and Turkey Stuffed Spaghetti Squash with Rosemary Walnuts

A cozy and delicious fall dinner that's packed with flavor and the best way to enjoy seasonal vegetables and spices.

By @dishingouthealth

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 spaghetti squash medium-sized, halved
• 0.5 cup walnuts finely chopped
• 1 tablespoon rosemary minced fresh
• 1 lb ground turkey
• 0.5 cup shallots finely chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon dried oregano
• 0 pinch nutmeg freshly grated, optional
• 0 pinch red pepper flakes optional
• 1 cup cheese grated, mozzarella and Gruyère preferred

Instructions

1. Preheat your oven to 400°F and prepare the spaghetti squash by cutting it in half, scooping out the seeds, and placing it cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
2. While the squash is baking, finely chop the walnuts and rosemary and mix them together. Set aside for topping.
3. In a large skillet, brown the ground turkey with chopped shallots, minced garlic, and a pinch of salt over medium heat until fully cooked.
4. Add tomato paste, pumpkin puree, vegetable broth, heavy cream and spices to the turkey mixture, stirring well. Let it simmer for 10-15 minutes until the sauce thickens.
5. Remove the baked squash from the oven and let cool slightly. Using a fork, gently shred the squash to create 'spaghetti'.
6. Fill each squash half with the turkey and pumpkin sauce, then sprinkle with grated cheese. Return to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
7. Once out of the oven, sprinkle the rosemary walnut mixture over the top of each squash half.