The ingredients in this recipe have this meal JAM-PACKED with vitamins, minerals, antioxidants and omega 6 essential fatty acids. In this recipe we’re also switching from traditional pasta to spaghetti squash making it gluten free and saving at least 200 calories per serving! Trust me this guilt free dish will have you feeling satisfied and bloat free.
I simply love eating spaghetti squash as you still feel full, you satisfy that craving for carbs and to top it off, you avoid that “heavy” feeling after dinner. Roasted spaghetti squash may in fact become your new comfort food. 😉
- Spaghetti Squash (About 2 lbs. Mine was 4lbs and I just used half.)
- Extra Lean Ground Turkey (1 pkg about 0.600 kg)
- 4 cups Finely Chopped Kale
- 1 Medium White Onion, Chopped.
- 3 Garlic Cloves, Minced
- 1 tbsp. Avocado Oil
- 1/4 tsp Turmeric
- 1/4 tsp Paprika
- 1 tbsp. Chaga Mushroom Powder (Rich in minerals, antioxidants and amino acids. Find it at your local health food store!)
- Himalayan Pink Salt
- Ground Black Pepper
- 1/2 cup Ricotta Cheese (Optional)
1) Preheat your oven to 375 degrees.
2) Cut the spaghetti squash lengthwise in half. Scrape the inside of the squash well with a spoon making sure to remove all the seeds. Spray the inside of the squash liberally with avocado oil, sprinkle a dash of salt and pepper and place into the oven on a baking sheet face up. Bake until the squash is tender or until it pulls apart easily with a fork forming spaghetti like texture strands. About 45min.
3) While the squash is in the oven finely chop your onion, your kale and mince your garlic. (Make sure your kale has been washed well.) Once ready, in a large heated skillet sauté your chopped onion with the garlic and a teaspoon of avocado oil. Next, add your ground turkey cooking thoroughly until brown. Add turmeric, salt, pepper and paprika continuing to sauté. Once cooked and mixed well, add your chaga mushroom powder, mix, and add 4 cups of finely chopped kale. Add the other teaspoon of avocado oil and continue to sauté for a couple more minutes until the kale has softened. Once cooked, remove from heat, cover and let it sit until you can add the spaghetti squash to the ground turkey.
4) Once the squash has cooled down enough and is ok to hold, scrape the inside with a fork to remove the flesh in long spaghetti like strands. Add the spaghetti squash to the ground turkey and toss all ingredients together.
Note:I only used the one half of my spaghetti squash as it was quite large. The other half I scraped and put in a Tupperware container in the fridge to save for another day. It can stay in the fridge for up to 3 days.
Serve immediately and enjoy! –Top with a dollop of ricotta cheese for a more creamy texture. 🙂
Recipe Yields: Four full dinner meal servings.
PureSense Health Clients:
1 serving = 5 protein + 4 Vegetables + 1 Dairy (If you add the ricotta cheese.)