Name: Cheesy Italian Turkey, Mushroom & Kale Sauté with Spaghetti Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 6 cloves garlic; 1.02 kg ground turkey; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 1 (227 g) block mozzarella cheese; 3 medium spaghetti squash; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Cheesy Italian Turkey, Mushroom & Kale Sauté with Spaghetti SquashCheesy Italian Turkey, Mushroom & Kale Sauté with Spaghetti Squash — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

6 cloves garlic

1.02 kg ground turkey

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

1 (227 g) block mozzarella cheese

3 medium spaghetti squash

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat the oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim each spaghetti squash, halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil, then season with salt and pepper. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile thinly slice mushrooms; place in a large bowl.

Peel and mince garlic. Add to the bowl with the mushrooms.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add mushrooms, garlic, turkey, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 6-7 minutes. (Reserve bowl for the next step.)

Meanwhile, fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Place in the reserved bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the kale (reserving a small handful of parsley for serving).

When the turkey is done, add kale and parsley to the pot in handfuls, waiting for the greens to wilt slightly before adding the next handful. Cook, stirring frequently, until kale is tender, 4-5 minutes. Transfer turkey-greens mixture back to the bowl.

Coarsely grate cheese. Set a small handful aside for serving and add remaining cheese to the bowl with the turkey mixture.

Remove squash from the oven and allow to cool slightly, about 5 minutes.

Scrape the inside of the squash with a fork to separate into spaghetti-like strands (use an oven mitt or towel to hold it with your other hand). Add to the bowl with the turkey mixture, then toss to combine.

To serve, divide the turkey, greens, and spaghetti squash mixture between plates or bowls. Top with reserved cheese and parsley. Enjoy!

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