Spaghetti Squash Lasagna Boats

• 1 spaghetti squash 
• 1/2 tsp. ground black pepper 
• 1/2 tsp. fine sea salt 
• 2 tsp. minced garlic 
• 2 tsp. Italian seasonings 
• 1 lb. ground turkey 
• 24 oz. sugar free spaghetti sauce {I use Ragu Simply}
• Shredded mozzarella 
• Grated Parmesan cheese 

1. Preheat oven to 400 degrees. 

2. Microwave spaghetti squash for 3 minutes {1 1/2 minutes on each side.}

3. Cut off ends and cut in half lengthwise. 

4. Scrape out seeds and place squash on a baking sheet — season squash with 1/4 tsp. of salt and pepper. 

5. Cook squash for 60 minutes — at the 30 minute mark start cooking your sauce. 

6. Place minced garlic and ground turkey in a pan and cook until no longer pink. Add in spaghetti sauce and Italian seasonings. Cover and cook until sauce thickens. 

7. Once your squash is done cooking, use a fork to shred it and then put your squash in a bowl. Add sauce mixture to it and mix until combined. 

8. Put mixture back into your squash shells, top with shredded mozzarella, and Parmesan cheese. 

9. Cook for an additional 10 minutes. 

Super delicious as leftovers too!

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