Ingredients:
• 16.38 oz cooked Roasted spaghetti squash (6 greens)
• 18 oz 85-93% ground turkey~ Should yield 15 oz cooked turkey (3 Lean)
• 1.76 oz green spring onions, sliced (1 Green)
• 1 clove garlic (1 condiment)
• 2.63 oz bell pepper (green would be ideal) (1 green)
• 16.92 oz low sodium canned diced tomato (4 Greens)
• 1 1/2 tsps chili powder (3 condiment)
• 1 tsp cumin (1 condiment)
• 1/4 cup chicken broth (½ condiment)
• 1 tsp red pepper flakes (2 condiment)
• ½ cup basil leaves (½ condiment)
• ¼ teaspoon Sea salt (1 condiment)
• 1 teaspoon oregano (1 condiment)
• 2 tablespoons Parmesan Cheese (2 condiment)
• 4 oz shredded mozzarella cheese (1 lean)
Instructions:
Sauce:
1) In a large skillet or pot over medium heat, scramble fry the turkey until almost done. Season with 1 tsp of chili powder.
2) Add onion and bell pepper until onion is translucent. Add garlic cook until fragrant.
3) Add add the tomato and spices. I noticed at this point the sauce was too thick and didn't look right so I added some chicken broth.
4) Simmer on low until spaghetti squash is cooked (about an hour). The longer it simmers, the better the sauce.
Assemble:
1) Once the sauce is cooking to your liking and the squash is out of the oven, scoop the sauce onto the squash. It will fill the crater that you have made from scooping the seeds out. Pile it high.
2) Bake at 400 for 20 minutes.
3) Add cheese and bake for another 10 - 15 minutes, or until cheese is golden brown.
4) Let cool and enjoy.
Makes 4 servings:
Each serving 1 Lean 3 greens 3 condiments
Comments