Baked Spaghetti Squash with Mushrooms, Lemon & Thyme

This has quickly become a favorite weeknight dinner! Simple, nutritious and delicious. Feel free to play around with the spices, and measure to taste.

Ingredients

• 1 spaghetti squash

• 4 tbs salted butter

• 1 lb mushrooms, about 5 cups, sliced

• 1 onion, diced

• 2 cloves of garlic, minced

• 1 lb of ground chicken or turkey

• 1 lemon

• 1/4 cup dry white wine

• 3 to 4 sprigs of thyme

• salt & pepper

• 1/2 cup shredded parmesan

Instructions

• Preheat oven to 375 degrees

• Slice the spaghetti squash in half, scooping out the seeds

• Brush the inside of the squash with 2 tbs of the butter, sprinkle salt and pepper

• Flip squash halves onto a baking sheet covered in parchment; Use a fork to poke holes over the top of he squash and bake for 45 minutes until fork tender

• Meanwhile, cook the ground turkey; set aside

• Using the same skillet add the remaining 2 tbs of butter, onion, and garlic; cook until the onions are translucent and add the mushrooms

• Once the mushrooms have cooked down, add the juice from 1 lemon, wine, and cooked ground chicken; Add salt and pepper to taste; Add the thyme

• By now the squash should be ready; Use tongs to hold one end as you scrape out the inside “noodles” to avoid burning your hand

• Combine the “noodles” with the ground chicken mixture; mix until well combined

• Add the filling back into the squash shells; Option to sprinkle cheese and broil until the cheese is bubbly