Spaghetti Squash Boats

• 1 medium spaghetti squash
• 1 1/2 tbsp. olive oil, divided
• 1/2 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1/2 of a 20 oz. package lean ground turkey
• 1 - 14.5 oz. can crushed fire roasted tomatoes
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 tsp. crushed red pepper
• 1 cup shredded reduced fat mozzarella cheese
• 2 tsp. grated parmesan cheese

Preheat oven to 400F.

Slice spaghetti squash in half lengthwise and scrape out the seeds and pulp.  Rub 1/4 tbsp. olive oil into each half and season with salt and freshly ground black pepper.  Place spaghetti squash face down (skin side up) in a baking dish and bake for 50 minutes.

Meanwhile, in a large skillet, saute onion and garlic in 1 tbsp. olive oil over medium heat, 2 minutes.  Add ground turkey, season with salt and freshly ground black pepper an cook until browned, 4-5 minutes.  Add crushed tomatoes and remaining spices and let simmer on low for 10 minutes.

When spaghetti squash is done, turn them over in the baking dish (skin side down). Carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell.  Evenly divide the sauce between the two halves. Top each with 1/2 cup Mozzarella cheese and a teaspoon of Parmesan.
Turn oven to broil and cook for 2-3 minutes, until cheese is browned and bubbling.

DELISH!!