Preheat the oven to 375 degrees. Cut the spaghetti squash in half length-wise. This is the absolute hardest part of making this dish. Based on my difficulty (it may as well have been an arm workout), I highly recommend asking the produce manager at your grocery store to cut it for you.
The inside will be similar to a pumpkin, so scoop out the inner seeds and slimy section. Then, drizzle with EVOO, and sprinkle with freshly cracked ground pepper and salt. Bake on a cookie sheet face-down for 45 minutes.
While the spaghetti squash is baking, prep the filling. Open the can of peeled tomatoes, and dice on a cutting board. Also dice up the fresh basil. Begin cooking the ground turkey breast in a pot. Once it is full cooked, add in the peeled tomatoes, basil, and use a garlic press to add in the garlic clove. Also add the frozen chopped kale and spaghetti sauce. Add in Tabasco sauce for a bit of spice to your liking. Put the pot on medium to low heat and stir. The mixture will be a little watery, and that is perfect. You’ll let it simmer for about 25 minutes, the time remaining for the spaghetti squash to bake.
Once your baking timer goes off, carefully flip the spaghetti squash halves over, and use a large fork to “grate” the spaghetti squash noodles out. Start next to the shell and work your way in. Once you’ve grated out the middles of the squash, add the ‘noodles’ to your pot with the turkey filling. Finally, fill up your empty spaghetti squash shells with the turkey ‘noodle’ filling.
Top with shredded Parmesan cheese, and bake at 350 degrees for approximately 10 minutes.
Now, enjoy a healthy, filling dinner without all the carbs from pasta!
