NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

8 oz ground turkey

0.25 cup marinara sauce

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the squash roasts, heat the olive oil in a large skillet over medium heat.

• 5

  Add the diced onion and minced garlic to the skillet, sautéing for 3 to 4 minutes until translucent and fragrant.

• 6

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and dried oregano.

• 7

  Cook the turkey, breaking it up with a spatula, until it is browned and cooked through.

• 8

  Pour in the marinara sauce and stir in the baby spinach, simmering for 2 to 3 minutes until the spinach has wilted.

• 9

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

• 10

  Divide the squash strands into bowls and top generously with the turkey marinara sauce.