Buffalo Turkey with Spaghetti Squash

Kind of a combination of the recent buffalo turkey chili and the spaghetti squash lasagna boats, this is just a different way to combine things that remains delicious, filling, and decently healthy.

IMG_6954Ingredients:

  • 1 large spaghetti squash
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 2 ribs celery
  • 1 small onion
  • 1 carrot
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 1/2 cup Franks buffalo sauce
  • 1/2 cup blue cheese crumbles

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.

IMG_6948During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey.

IMG_6949Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce.

IMG_6950Sprinkle the blue cheese over the mixture.

IMG_6952When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.

Serve the turkey mixture over the squash.

IMG_6953 IMG_6955

Buffalo Turkey with Spaghetti Squash

  • 1 large spaghetti squash
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 2 ribs celery
  • 1 small onion
  • 1 carrot
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 1/2 cup Franks buffalo sauce
  • 1/2 cup blue cheese crumbles

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.

During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey. Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce. Sprinkle the blue cheese over the mixture.

When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.

Serve the turkey mixture over the squash.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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