Spaghetti squash success

Okay, so I know I’m a little late to the game on this one, but it’s delicious enough to where I don’t even care. Spaghetti squash has been a pretty popular alternative to pasta for a while now, and for good reason. It has a very similar texture to angel hair pasta, contains potassium and B-6 vitamins, and is filling without the added bloat.

Spaghetti squash is a great subsitute for the pasta lover. If you’re like me, and eat pasta more than once a week, I would highly suggest replacing one of those meals with this alternative. Don’t get me wrong, traditional pasta will always remain close to my heart, but if you’re wanting a lighter meal to prep you for the warmer seasons, opt out for that spaghetti for this:

IMG_7130

Ingredients:

1. spaghetti squash

2. handfull of kale

3. half pound of ground turkey

4. half an onion

4. 4 basil leaves

5. marinara sauce

6. 1/2 tsp salt

7. 1/2 tsp pepper

Directions:

  1. drizzle olive oil into pan, add onion and ground turkey and cook on medium high heat.
  2. while the turkey browns, puncture spaghetti squash with knife a few times. This will make sure the squash does not explode in microwave. Put spaghetti squash into a microwave safe dish and add  half an inch of water. Cook in microwave for 5 minutes, turn spaghetti squash on opposite side, and cook in microwave for another 5 minutes.
  3. Once turkey is browned, add half a jar of marinara sauce. let simmer.
  4. chop kale and basil together, and add to the meat sauce.
  5. Add salt and pepper to meat sauce and stir.
  6. take spaghetti squash out of microwave and cut in half (vertically). Scoop out the seeds. Then scrape the inside with a fork to get spaghetti like strands.
  7. Dish onto plate, then add meat sauce on top.

 

Enjoy!

xxx, Sadie

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