Description
Dive into a Halloween feast with this Kid Friendly Halloween Main Dish, featuring a spooky yet scrumptious spaghetti squash stuffed with seasoned ground turkey, melty cheese, and topped with olive “eyes.” Perfect for balancing out the sugar rush from trick-or-treating, this fun dish is both nutritious and easy to prepare. Bring joy to your family gathering while creating lasting memories with this delightful Halloween recipe that kids will love!
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb lean ground turkey or beef
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup tomato sauce (no added sugar)
- 2 bell peppers (orange and green), diced
- 10 black olives, sliced
Instructions
- Preheat oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down in the baking dish with a splash of water. Bake for 30-40 minutes until tender.
- In a skillet over medium heat, cook ground turkey or beef until browned. Drain excess fat if necessary. Stir in tomato sauce and simmer for 5 minutes.
- Fluff the insides of the baked squash with a fork. Mix with the meat mixture thoroughly.
- Stuff each half of the spaghetti squash with the meat mixture and top generously with cheddar and mozzarella cheeses.
- Return stuffed squash halves to the oven for an additional 10-15 minutes until heated through and cheese is bubbly. Garnish with olive “eyes” before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Halloween
Nutrition
- Serving Size: 1 stuffed squash half (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg
Keywords: For added flavor, season the meat mixture with garlic powder or Italian herbs. Substitute ground turkey with plant-based meat alternatives for a vegetarian option. Any leftover stuffed squash can be refrigerated for up to three days; reheat gently before serving.