Feel free to cut in 6 and share, bring it to work for a healthy lunch, or freeze it for later. You can also add any veggies or herbs you’d like to it. Be creative!
Adapted from PaleOMG Blog
1 large spaghetti squash (about 600g)
1 lb lean turkey breast
1/2 yellow onion, diced
1 tsp dried basil or 1 tbsp fresh basil
3 eggs, whisked
1 cup tomato sauce (canned or homemade, no sugar added)
salt and pepper to taste
1. Preheat oven to 400 degrees F.
2. Cut spaghetti squash in half lengthwise. Place squash cut side down on a baking sheet and bake for 20-25 mins or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees and remove squash.
3. Use a fork to thread the flesh and put in an square or rectangular greased baking dish (can use cooking spray).
4. Place a large pan over medium heat. Add turkey and onion and cook until pink is no longer visible and it’s broken up into pieces.
5. Add tomato sauce, basil, salt, and pepper to the pan and mix well. Add turkey mixture to the squash and mix well.
6. Lastly, add whisked eggs to the dish and and mix everything until you can no longer see the eggs and everything is well incorporated.
7. Place in oven and bake for 1 hour or until top of mixture forms a light crust that doesn’t give when you press on it in the middle.
8. Let rest 5 mins before serving.
Nutrition Information (for 1/6 of a full recipe): 165 calories, 5g fat, 13g carbohydrates, 15g protein, 14g fiber
Did you know?: Spaghetti squash is a winter squash, yet it contains about half the amount of carbs compared to other winter squashes. VLCD OK!