YOUR SOLIN GENERATED RECIPE
High-Protein Spaghetti Squash Marinara
Roasted spaghetti squash strands tossed in a savory herb-infused marinara with lean ground turkey, creating a satisfying and aromatic meal.
INGREDIENTS
0.5 medium spaghetti squash
7 oz ground turkey 93% lean
1 cup sugar-free marinara sauce
0.5 tsp extra virgin olive oil
0.25 cup yellow onion
2 cloves garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits.
Brush the cut sides of the squash with olive oil and sprinkle with a pinch of the sea salt and black pepper.
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.
While the squash is roasting, heat a large non-stick skillet over medium heat.
Add the ground turkey, diced onion, and minced garlic to the skillet, breaking the meat apart with a spatula until browned and cooked through.
Stir in the marinara sauce and dried oregano, then reduce the heat to low and let the sauce simmer for 10 minutes to meld the flavors.
Remove the squash from the oven and let it cool for 5 minutes before using a fork to scrape the flesh into long, spaghetti-like strands.
Transfer the squash strands into the skillet with the meat sauce and toss gently to combine and heat through.
Divide into portions and garnish with freshly chopped basil before serving.