Total Time1 hr
- 2 medium spaghetti squashes
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. ground turkey breast
- 2 cups fresh baby spinach
- ¾ tsp. kosher salt, divided
- 1 (15-oz.) can crushed tomatoes
- 4 Tbsp. fresh chopped basil leaves, divided
- ¾ cup blanched almonds
- 2 tsp. fresh lemon juice
- 1 tsp. nutritional yeast
- ⅓ cup warm water
Per serving: 452 calories; 23g fat; 3g saturated fat; 55mg cholesterol; 709mg sodium; 30g carbohydrate; 9g fiber; 37g protein; 12g sugar; 183mg calcium; 5mg iron; 789mg potassium
Step 1Preheat oven to 400°F. Slice squashes in half, lengthwise, and remove seeds; discard. Brush flesh with 1 Tbsp. of the oil, and place on a rimmed baking sheet, cut side down. Bake for 40 minutes, or until flesh is fork-tender.
Step 2Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium. Add turkey; cook 6 to 7 minutes, breaking the meat apart into small pieces, until fully cooked. Stir in spinach; cook 2 minutes, until wilted. Season with ½ tsp. salt.
Step 3Stir in tomatoes and 2 Tbsp. of the basil; reduce heat to low. Cover to keep warm.
Step 4Combine almonds, lemon juice, nutritional yeast, water, and remaining ¼ tsp. salt in a high-power blender or food processor. Blend until smooth.
Step 5Remove spaghetti squash from the oven and use a fork to shred flesh into spaghetti-like strands. Fill each squash half evenly with turkey mixture, and top with 2 Tbsp. Almond Ricotta. Garnish evenly with remaining 2 Tbsp. basil.