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
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2 Duck Breast, defrosted
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1 Spaghetti Squash
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1 tbsp. Olive oil or Duck Fat
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1 tsp. Salt
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1 tsp. pepper
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2/3 cup marinara sauce
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2 tbsp. breadcrumbs
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½ Cup fat free shredded mozzarella
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2 tbsp. grated parmesan
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1 tbsp. parsley, finely chopped
Directions
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1
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.)
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2
Brush squash with olive oil and sprinkle with salt and pepper. Roast in oven for 40 minutes.
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3
Carefully remove the skin off each duck breast with a sharp knife. Diced into cubes.
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4
Heat a pan on medium-high heat. Sear the duck breast cubes on all sides and let rest.
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5
When squash is done roasting, carefully shred with a fork after cooling for a few minutes.
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6
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.
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7
Bake in the oven for 15 minutes or until duck dices reach 165 degrees F.
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8
Serve with parsley on top.
