Turkey and Spaghetti Squash Shepherd’s Pie

Preparation Time: 1½ hours

Cooking Time: 30 minutes

Serves: 4 servings

Try spaghetti squash with tomato sauce in place of your usual pasta noodle.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Spaghetti squash	1 medium
Onion	¼ cup (60 mL), about 1/2 an onion
Garlic	3 cloves
Fresh basil, divided (optional)	3 sprigs
Turkey Koftas, cooked	4
Olive oil	2 tsp (10 mL)
Frozen carrots	¼ cup (60 mL)
Frozen peas	¼ cup (60 mL)
Salt	1/8 tsp (0.5 mL)
Black pepper	¼ tsp (1 mL)
Canned tomatoes, diced	1 cup (250 mL)
Ketchup	2 Tbsp (30 mL)
Water	½ cup (125 mL)
Breadcrumbs	⅓ cup (75mL)
Parmesan cheese	3 Tbsp (45 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Preheat oven to 400°F (200°C)
Scrub squash with a clean vegetable brush under cool running water. Place whole squash onto baking tray. Roast for 50 – 60 minutes or until the flesh is tender when pierced with a fork.
Meanwhile, gently rinse onion, garlic and basil (if using). Chop onion and basil; set aside. Mince garlic; set aside.
Break the koftas apart until they crumble and set aside.
In a large frying pan, heat oil and cook onions and garlic until fragrant. Add peas and carrots and sauté for 2 minutes.
Add salt, black pepper, tomatoes, ketchup, crumbled kofta, water, and half of the basil (if using) to an oven proof dish. Add cooked onion mixture to dish.
When the squash is cool to the touch, cut in half and remove seeds. Using a fork, scrape out strands of spaghetti squash.
In a separate bowl, toss cooked squash, breadcrumbs and remaining basil together. Lightly spread onto turkey mixture in an even layer. Do not press. Sprinkle with Parmesan cheese.
Bake uncovered for 25-30 minutes until the internal temperature reaches 74 ºC (165ºF) on a digital food thermometer.