Fall spaghetti squash recipe ✨

If you're anything like me, you're always on the hunt for delicious, comforting fall recipes that don't feel too heavy. That's exactly why I had to try the viral spaghetti squash boat trend, and let me tell you, it delivered! I was a little skeptical at first, but this recipe has officially become a staple in my autumn dinner rotation. It's a fantastic alternative if you love pasta but want something lighter, and honestly, the flavor is just incredible. Getting started with spaghetti squash might seem a bit daunting, but it's surprisingly easy. First, you'll want to carefully cut your spaghetti squash in half lengthwise. This can be tricky, so use a sharp, sturdy knife. Once it's cut, scoop out all the seeds and stringy bits – a spoon works perfectly for this. Next, I lay my squash halves in a baking dish, cut-side up. I like to spray them lightly with avocado oil (or olive oil works too!) and then season them generously. You can use simple salt and pepper, or get creative with garlic powder, onion powder, and a pinch of paprika. The OCR mentioned baking at 400 degrees Fahrenheit for 35 minutes, which is a great starting point. However, I learned that I prefer my spaghetti squash 'noodles' on the softer side, so I usually cook mine a little longer, sometimes up to 45-50 minutes, until they’re fork-tender. Don't be afraid to test them and adjust the cooking time to your preference! While the squash is baking, it’s time to prepare our protein and veggies. For this recipe, I opted for ground turkey and shrimp, just like the original post suggested. The ground turkey offers a lean, flavorful base that isn't as greasy as beef, and the shrimp adds a wonderful texture and taste. You can easily cook your ground turkey in a large pan until it's browned, then drain any excess fat. Once that's done, I toss in a vibrant mix of veggies. The OCR showed spinach, sliced mushrooms, minced garlic, tomatoes, red onion, and green onions – and that's a fantastic combination! I usually sauté these with the ground turkey until they're tender-crisp. Adding the shrimp in the last few minutes of cooking ensures it doesn't get overcooked and stays juicy. Now for the best part – the creamy, dreamy sauce! This is where the magic really happens. I add a block of Boursin Caramelized Onion & Herbs cheese directly into my pan with the cooked turkey and veggies. As it melts, it creates the most amazing, savory base. To make it extra rich and smooth, I stir in a splash of heavy whipping cream and then sprinkle in some shredded Parmesan cheese. This thickens the sauce beautifully and adds another layer of cheesy goodness. The combination is just divine and envelops all the ingredients perfectly. Once your spaghetti squash is cooked and has cooled enough to handle, use a fork to scrape out the strands, creating those wonderful 'noodles.' I gently mix about half of these strands into my turkey and veggie mixture, reserving some for later if I want to layer them. Then, I spoon this cheesy, flavorful filling back into the hollowed-out spaghetti squash halves, creating those delicious 'squash boats.' For a final flourish, I top them with a little extra shredded cheese and pop them back into the oven for a few minutes, just until the cheese is melted and bubbly. A sprinkle of fresh chopped green onions on top adds a lovely pop of color and freshness. This dish is truly a complete meal in one, and it's so satisfying. It’s definitely a dinner idea you'll want to add to your fall cooking repertoire!