NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (~155g)

5 ounces Lean Ground Turkey (~140g)

1/2 cup Canned Diced Tomatoes (~125g)

1/4 cup chopped Yellow Onion (~40g)

2 cloves Garlic

1 tbsp Olive Oil

1/4 cup chopped Red Bell Pepper (~38g)

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper, to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle a little olive oil with salt and pepper on the cut sides. Bake face down on a parchment-lined baking sheet for about 35-40 minutes until tender.

• 2

  Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped yellow onion, red bell pepper, and garlic; sauté until softened and fragrant, about 3-4 minutes.

• 3

  Add the lean ground turkey to the skillet. Break it apart with a spatula and cook until browned and fully cooked, approximately 5-7 minutes.

• 4

  Pour in the canned diced tomatoes, then add the dried oregano, dried basil, salt, and pepper. Stir well and let the sauce simmer on low heat for about 5-8 minutes to blend the flavors.

• 5

  Once the spaghetti squash is done, use a fork to gently scrape out the flesh into strands, resembling spaghetti.

• 6

  Serve the turkey meat sauce over the spaghetti squash strands, and enjoy your hearty, balanced meal.