NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

8 oz ground turkey (93% lean)

0.5 cup marinara sauce (no sugar added)

0 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

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 use a spoon to scoop out the seeds and stringy bits.

• 3

  Drizzle the cut sides of the squash with olive oil and season with a pinch of sea salt and black pepper.

• 4

  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.

• 5

  While the squash is roasting, heat a large non-stick skillet over medium heat and add the ground turkey and diced yellow onion.

• 6

  Cook the turkey until browned and cooked through, breaking it into small crumbles with a spatula.

• 7

  Stir in the minced garlic, dried oregano, and the remaining salt and pepper, cooking for 1 minute until fragrant.

• 8

  Pour the marinara sauce into the skillet and reduce the heat to low, simmering for 10 minutes to allow the flavors to meld.

• 9

  Once the squash is done, remove it from the oven and use a fork to scrape the flesh into long, spaghetti-like strands.

• 10

  Transfer the squash strands into the skillet with the turkey marinara, tossing gently to coat everything evenly.

• 11

  Divide the mixture into bowls and garnish with freshly chopped basil before serving hot.