Turkey Spaghetti Squash Shepherd's Pie

Prep Time:

20 min

Cook Time:

Serves:

4 servings

Level:

Intermediate

About the Recipe

Happy and Healthy Spin on Shepherds Pie

1 squash Spaghetti squash (medium, cooked)

2 tsp Extra virgin olive oil

1/4 cup White onion (chopped)

3 cloves Garlic (minced)

1/4 cup Frozen carrots

1/4 cup Frozen green peas

1 dash Sea Salt

1/4 tsp Black pepper

1 cup Diced tomatoes, canned

2 tbsp Tomato paste, organic

1 cup Beef broth (stock), low-sodium

1 tbsp Worcestershire sauce

2 tbsp All-purpose white flour

3 tbsp Basil, fresh (chopped)

1/3 cup Bread crumbs

3 tbsp Parmesan cheese, grated (or nutritional yeast)

1 lb Ground turkey, extra lean

Preheat oven to 400F.

Place whole squash onto baking tray. Roast for 50-60 minutes or until the flesh is tender when pierced with a fork. When cool to the touch, cut in half and remove seeds.
Using a fork, scrape out strands of spaghetti squash.
Add 1 tsp oil to a frying pan add the ground turkey. Cook through and season with salt and pepper. Remove from pan and set aside.
In same large frying pan, heat 1 tsp oil on medium heat and cook onions and garlic until fragrant.
Add peas and carrots and saute for 2 minutes. Add salt, black pepper, 1/2 basil, tomatoes, tomato paste, Worcestershire sauce and cooked ground turkey.
Mix flour into the beef broth then add to mix in frying pan. Be sure to scrape up the bits from bottom of pan. Cook till sauce thickens.
Add cooked mixture in oven proof dish.
Toss cooked squash, breadcrumbs and remaining basil together. Season lightly with salt and pepper.
Lightly spread onto turkey mixture in even layer. Do not press. Sprinkle with Parmesan cheese.
Bake uncovered for 25-30 minutes until top is browned and meat is bubbling. Use digital thermometer to make sure that internal temperature reaches 165F.