‘Squashetti’ with Ground Turkey Vegetable Sauce
Spaghetti squash is a great natural low carb substitute for pasta!
The most predominant vitamins in spaghetti squash are vitamin B and C. Vitamin B plays an important role in metabolism and in the production of blood cells. Vitamin C assists the immune system in defending your body against diseases, and synthesizes proteins.
Spaghetti squash also provides potassium, magnesium, calcium, phosphorus and sodium.
There are a few different ways to cook spaghetti squash, but my favourite way is by baking it!
Ingredients
Spaghetti
- 1 spaghetti squash
- 1/4c. olive oil
- Dash of sea salt and pepper
Sauce
- 1 pack of organic ground turkey
- 1 jar of diced tomatoes
- 1 medium onion, diced
- 1 green pepper, diced
- 1/2c. mushrooms (of your choice), chopped
- Handful of spinach
- 2 cloves garlic, minced
Method
Spaghetti
- Preheat oven to 375 degrees F
- Lightly oil a baking sheet
- Cut the squash in half lengthwise and scrape out the seeds
- Drizzle with olive oil and season with salt and pepper
- Place the squash cut-side down, onto the prepared baking sheet
- Bake for about 35-45 minutes until tender. The bigger the squash, the longer it will take
- Remove from oven and rest until cool to handle
- Use a fork to scrape the inside of the squash and create long strands
Sauce
- Drizzle olive oil in a sauce pan and heat over medium heat
- Add onion, green pepper, and garlic. Cook approximately 5-7 minutes, until onion is translucent
- Add the ground turkey to the pan. Cook thoroughly, until ground turkey is no longer pink
- Once the turkey is fully cooked, add a handful of spinach and mushrooms
- Add tomatoes. Stir. Let simmer until warmed through
Add ‘squashetti’ to a plate or bowl, and top with the sauce
This recipe is also great for leftovers!
Enjoy!
