Enough yummy ingredients in that title for ya with Turkey, Ragu, and Spaghetti Squash? Ooh the flavors of Autumn I am telling you. It’s an easy wow dinner if you make the Turkey Ragu the night before…then all you have to do is roast the spaghetti squash, heat up the tomato meat sauce, top with grated Parmesan and you are ready to impress! I’ve posted about my Ragu in another post here, however I did not add heavy whipping cream to this. Totally your preference really …how creamy do you like it? This stuff starts with FRESH tomatoes, and once you get this down you will never want to eat any other tomato sauce out of a dumb jar again. I used to take the easy road and buy it in a jar. Nope. Not anymore. It is way too easy to just blend the stuff in your Ninja blender and let it just simmer down in a big ol’ sauté pan like the cute blue one I linked right there.Then I cooked the ground turkey with some Herbs de Provence, added some chopped red pepper at the end and let it simmer a bit until the peppers were softened. Boom add that to the sauce and you are ready to party with a group of hungry tasters once you roast some spaghetti squash! Or just eat a bunch of it alone like me and imagine the next few days that you can enjoy this mess of flavor excitement.
Mmmm yeah this went down so super easy. Add some fine cabernet and you will be rubbing that happy belly all the way to dreamland. What am I even saying? Wine.
Find the recipe to this on another post I made just skip the heavy cream I think for the particular recipe. It doesn’t really go if you ask me. Enough flavors going on and maybe the spaghetti squash tames the tang of the tomatoes enough. What do I know?
Nummy num nummmmmms! Break up the turkey and cook separately from the ragu. I added some red peppers towards the end and it juiced it up nicely. Grab whatever Italian herbs you have handy…I used Herbs de Provence. That is the best bunch of already mixed herbs if you ask me. You will take nibbles out of this pan, and if you put it in the fridge you will sneak bites of this cold. No sht. I should have taken photos of the spaghetti squash but apparently I was hangry. You just need a 9 x 13″ glass baking dish for that one.
Song for the Prep: Taste by Ty Segall
Oh my god this song….if you don’t dance around while you are chopping up, blending up, cooking up stuff I don’t know who you are even.
Turkey Ragu Stuffed Spaghetti Squash
- September 29, 2021
- 1 hr
- Print this
- 1 Lb ground turkey
- Ragu (see my other recipe)
- 1 red pepper, chopped into small pieces
- 1.5 T Herbs de Provence (or whatever Italian seasonings you have but HdP is the best)
- 1 T butter (optional for the squash)
- Salt and pepper to taste
- Top with shaved parmesan ....lots of it!
- Step 1
- This takes ONE hour if you prepare the Ragu the night before. That takes 2 hours to simmer…do it.
- Step 2
- Preheat oven to 375 degrees F
- Step 3
- Cut spaghetti squash in half, brush with olive oil and place face down in 9 x 13″ glass baking dish with a 1/2 cup of water in the bottom. Trust me. You won’t have to clean the pan much.
- Step 4
- Bake for 35-40 minutes or until you can poke the skin with a fork easily.
- Step 5
- Remove from oven and use a fork to scrape the sides of the squash, sideways, to get a spaghetti-like texture.
- Step 6
- I like to butter this and add salt/pepper. Then top with the turkey ragu in the center of the squash. boom!