NUTRITION

SERVINGS

INGREDIENTS

0.5 whole spaghetti squash

8 oz ground turkey

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tbsp fresh basil

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

• 3

  Brush the cut side of the squash with 0.5 tablespoons of olive oil and sprinkle with a pinch of sea salt.

• 4

  Place the squash cut-side down on the baking sheet and roast for 35 to 40 minutes until the skin is easily pierced with a fork.

• 5

  While the squash is roasting, heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 6

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is browned and no longer pink.

• 7

  Stir in the minced garlic, sea salt, black pepper, and red pepper flakes, and sauté for 2 minutes until the garlic is fragrant.

• 8

  Once the squash is finished roasting, use a fork to scrape the flesh into long, spaghetti-like strands.

• 9

  Transfer the squash strands directly into the skillet with the turkey and toss well to combine.

• 10

  Stir in the fresh parsley, basil, lemon zest, and lemon juice, and cook for another minute until everything is hot and well incorporated.