Duck Stuffed Spaghetti Squash

This is a great alternative to regular pasta. By roasting the squash, you are able to use the inside as noodles and don't forget to add in the delicious Duck Breast for a great complimenting flavor!

Protein: 36 g

Fat: 15 g

Carb: 24 g

Ingredients

  • 2 Duck Breast, defrosted
  • 1 Spaghetti Squash
  • 1 tbsp. Olive oil or Duck Fat
  • 1 tsp. Salt
  • 1 tsp. pepper
  • 2/3 cup marinara sauce
  • 2 tbsp. breadcrumbs
  • ½ Cup fat free shredded mozzarella
  • 2 tbsp. grated parmesan
  • 1 tbsp. parsley, finely chopped

Direction

  • Preheat oven to 400 degrees. Carefully slice the spaghetti squash in half. (Microwave the squash for 5 minutes if softening needed. Scoop out seeds and loose insides.)
  • Brush squash with olive oil and sprinkle with salt and pepper. Roast in oven for 40 minutes.
  • Carefully remove the skin off each duck breast with a sharp knife. Diced into cubes.
  • Heat a pan on medium-high heat. Sear the duck breast cubes on all sides and let rest.
  • When squash is done roasting, carefully shred with a fork after cooling for a few minutes.
  • Top each spaghetti squash half with 1/3 cup marinara sauce, 1 duck breast diced, ¼ cup shredded mozzarella, 1 tbsp. breadcrumbs, and 1 tbsp. grated parmesan.
  • Bake in the oven for 15 minutes or until duck dices reach 165 degrees F.
  • Serve with parsley on top.
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