Baked Spaghetti (Squash)

So, It's been almost a year since I have posted a recipe. I've still been cooking, but this past year has been crazy! Planning a wedding, getting married, going on a honeymoon, building a house, and being a wife has taken up all of my time. Adam and I have had a blast doing all of these things, and honestly, blogging my recipes was no where near my priority list. I still won't blog as frequently, but I am going to try and add good recipes as the weeks go by. I will mainly be blogging for a selfish reason - and that's so I can keep up with recipes we like and I have them all in one place. This recipe is one that I have made numerous times over the past couple months. It's a crowd pleaser, for sure.

Ingredients:

• 1  large spaghetti squash
• 1 lb ground turkey
• 1 TBSP oil
• 1 egg
• 2 cups Roa's marinara sauce
• 1 tsp oregano
• 5 fresh basil leaves, torn
• salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees. 
2. Cut spaghetti squash in half and remove seeds. Place spaghetti squash cut side down on microwave safe plate and microwave for 10-12 minutes, until flesh is soft. Once it has cooled down enough to handle, use a fork to scrape squash into spaghetti-like noodles. Place in colander to let drain (the longer the squash has to sit in colander and dry out, the better!!)
3. Heat a non-stick pan over medium high heat, and melt oil. Once hot, add turkey and cook until no longer pink.
4. In a large bowl, mix together sauce, egg, oregano, basil, and salt & pepper. Mix in the drained spaghetti squash until it's all combined.
5. Place roughly half the spaghetti squash mixture in the bottom of a round pie pan, covering the bottom. Layer the browned meat on top, then cover with remaining spaghetti squash.
6. Bake for 40-45 minutes until squash begins to set and darken in color.
7. Let cool for 5 minutes, then serve.