‘Squashetti’ with Ground Turkey Vegetable Sauce

‘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!