Makes 5 Servings, about 1 cup squash and 1 cup sauce each
Total Time: 1 hour 15 minutes Prep Time: 15 minutes Cooking Time: 1 hour
1 large spaghetti squash (about 3 ½ lbs) cut in half lengthwise
¾ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper, divided use
1 tsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup sliced white mushrooms
2 cloves garlic, finely chopped
2 tsp. dried oregano leaves
1 tsp. crushed red pepper flakes (optional)
1 lb. raw 93% lean ground turkey
3 Tbsp. tomato paste, no sugar added
1 (15-oz) can tomato sauce, no sugar added, low-sodium
½ cup grated parmesan cheese
¼ cup chopped fresh basil
1. Preheat oven to 400 F
2. Remove seeds and membrane from squash; place squash, cut side up, on baking sheet
3. Season with ½ tsp salt & ¼ tsp pepper
4. Bake 50-60 minutes, or until tender. Separate strands with a fork; place in a large bowl. Set aside.
5. While squash is baking, heat oil in large skillet over medium heat.
6. Add onion, bell pepper, and mushrooms; cook, stirring frequently, for 6 to 8 minnutes or until tender.
7. Add garlic, oregano, and crushed red pepper (if desired); cook, stirring frequently, for 1 minute, or until fragrant.
8. Add turkey; cook, stirring frequently for 4 to 6 minutes, or until turkey is no longer pink.
9. Add tomato paste, tomato sauce, and remaining ¼ tsp. each salt and pepper. Bring to a boil. Reduce heat to low; gently boil for 20 minutes.
10. Evenly divide squash between five plates. Top evenly with sauce, cheese, and basil; serve immediately.
Tip: Turkey can be cooked in a separate skillet and added to the sauce if you prefer.
Tip: poke holes & roast spaghetti squash whole for 60 minutes. After it’s done, slice & scoop out seeds.
Container Equivalents: 1 ½ green, ½ purple, 1 red, ½ blue