Turkey Alfredo Spaghetti Squash Boats

Ingredients

1 medium spaghetti squash, about 2.5-3 lbs, cut in half lengthwise, and seeds removed*
1 tsp olive oil, divided
1/8 tsp salt
1/8 tsp pepper
1 ½ Tbsp butter
1 Tbsp minced garlic
1 ½ Tbsp all-purpose flour
1 cup whole milk
1/4 cup heavy cream (33%)
3/4 cup grated Parmigiano-Reggiano cheese
1/2 tsp salt
1/8 tsp fresh pepper
2 cups diced cooked turkey (about 10 oz)
1 cup grated mozzarella
2 Tbsp chopped parsley, for garnish

*Squash can be hard to cut in half. To make it easier, cut 4-5 small slits (like a dotted line) along where you plan to cut the squash in half. Then, microwave for 5 minutes. Once cool enough to handle, cut in half along those lines. If you microwave the squash, cut the baking time down by 10-15 minutes. You don’t want it to over cook, or else it can be mushy.

Directions

Preheat oven to 400° Line a baking sheet with parchment.
Brush the inside of each half of squash with 1/2 tsp of olive oil, and sprinkle evenly with salt and pepper.
Place the squash cut-side down on the prepared baking sheet and bake for 30-40 minutes, or until the inside of the flesh is tender when pierced with a fork. Check the squash after 20 minutes to gauge how fast it’s roasting. You don’t want to over do it, or else the squash can be mushy.
Set aside to cool until it can be handled.
Reduce oven temperature to 350°
Meanwhile, in a medium skillet over medium heat, melt butter and add the minced garlic. Cook for about 1 minute.
Whisk in the flour and cook, whisking constantly, for 1 more minute.
Slowly pour in the milk and cream, whisking constantly. Keep whisking until the cream comes to a gentle simmer and has thickened slightly.
Stir in the Parmigiano-Reggiano cheese and continue to whisk until the cheese has melted and the sauce has thickened further, about 3-5 minutes.
Season with salt and pepper.
Stir in cubed turkey and mix until well coated. Remove from the heat.
By this time, the squash should be cool enough to handle. Using a fork, gently shred the flesh into spaghetti-like strands (be sure to shred widthwise and not lengthwise. This will help keep the squash in long strands. Working lengthwise could break the spaghetti strands apart). Be careful not to pierce through the skin of the squash.
Transfer the shredded squash into the pan with the cream sauce and stir until well combined. If your squash is on the smaller size, reserve some of the cream sauce before adding the squash to ensure you’re not over-dressing the squash in sauce. You can always add the reserved sauce if needed.
Transfer the sauce and squash back into the empty shells evenly.
Place the filled squash back on a parchment lined baking sheet (or you can place them in a casserole dish) and top with mozzarella cheese.
Bake for 10-15 minutes, or until the cheese is melty and bubbly. Then broil for about 5 minutes, or until the cheese is brown. Remove from the oven.
Top with parsley and serve immediately.