NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

0.13 tsp extra virgin olive oil

6 oz ground turkey

0.5 cup marinara sauce

0.25 cup yellow onion

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Carefully halve the spaghetti squash lengthwise and use a spoon to scoop out the seeds and stringy bits.

• 3

  Brush the interior of the squash with olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Place the squash cut-side down on the baking sheet and roast for 40 to 45 minutes until the skin is easily pierced with a fork.

• 5

  While the squash roasts, heat a large non-stick skillet over medium heat and add the diced yellow onion and minced garlic.

• 6

  Sauté the aromatics for 3 minutes until translucent, then add the ground turkey to the skillet.

• 7

  Cook the turkey, breaking it into small crumbles with a spatula, until it is fully browned and no longer pink.

• 8

  Stir in the marinara sauce, dried oregano, and the remaining salt and pepper, then let the sauce simmer on low for 5 to 10 minutes.

• 9

  Once the squash is done, let it cool slightly before using a fork to scrape the flesh into long, spaghetti-like strands.

• 10

  Divide the squash strands onto plates, top with the hot turkey marinara sauce, and garnish with the grated parmesan cheese.