Spaghetti squash bake
I've fallen off the wagon lately in terms of eating healthy. After an awesome weekend at a bachelorette party, I'm ready to get back to business! I was recently introduced to Italian seasoned ground turkey and it tastes JUST like sausage!
Meanwhile, heat 1 Tbl olive oil in a pan on medium high heat. Add onion and zucchini and cook until tender, about 8-10 minutes. Add garlic and spices and cook for 2 more minutes.
This can be made with any ground meat and your favorite vegetables, but this is my spin on it. If you have trouble finding Italian Seasoned Ground Turkey in your local grocery store, I'm sure you can buy regular ground turkey and add 1-2 tablespoons of Italian seasoning!
Spaghetti Squash Bake
Ingredients (serves 4):
1 spaghetti squash
1lb Italian seasoned ground turkey
2 zucchini, halved and cut into 1/4 inch pieces
1 red onion, sliced
3 cloves of garlic, diced finely
1 cup shredded mozzarella cheese
1/2 cup chicken stock
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbl oil, separated
Salt and pepper
Directions:
Set oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out the seeds. Rub olive oil, salt, and pepper on each half and place cut side down on a baking sheet. Bake for 30 minutes.
Meanwhile, heat 1 Tbl olive oil in a pan on medium high heat. Add onion and zucchini and cook until tender, about 8-10 minutes. Add garlic and spices and cook for 2 more minutes.
Remove vegetables from the pan and add the ground turkey. Cook until it's no longer pink, about 8 minutes.
Add chicken stock to a deep casserole dish. Add vegetables and turkey. When the spaghetti squash is done, use a fork to make your "noodles" and add to the casserole dish.
Mix well and top with mozzarella cheese. Bake at 350 for 20 minutes.
Top with red pepper flakes when it comes it if you want!
Enjoy :)
Nutrition Facts (per serving):
Calories: 350cal
Fat: 21.2g
Cholesterol: 100g
Sodium: 873mg
Carbohydrates: 10g
Sodium: 873mg
Carbohydrates: 10g
Protein: 29.6g
