Sweet and Spicy and Low Carb Nice-y!

If you have been following my blog, then you know how much I love spaghetti squash. One of the primary reasons I cook with it so much is because my husband is not very tolerant to wheat, so spaghetti squash is a safe (and lower calorie) alternative to pasta. If you have tried spaghetti squash before and didn’t care for it, I highly recommend you take one more stab at it with this recipe.

Spaghetti Squash with Sweet Spicy Sauce

  • 1 spaghetti squashbroccoli
  • 2 lbs lean ground turkey
  • 2 heads broccoli, chopped into florets
  • 5 cups spinach
  • ½ red bell pepper, diced
  • ½ zucchini, diced
  • Coconut aminos (gluten-free soy sauce alternative)
  • Smoked paprika, ground chipotle powder, cumin and salt to season turkey
  • Coconut oil

For the Sauce

  • baby spinach leaves in bowl2 Tbsp almond butter
  • 2 Tbsp lime juice
  • 1 ½ Tbsp coconut aminos
  • 1 Tbsp white wine vinegar
  • 2 Tbsp hot sauce (for extra heat, replace hot sauce with siracha)
  • ½ Tbsp honey
  • 1 Tsp sesame oil
  • 3 Tbsp coconut oil
  • 1 tsp ground ginger
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  1. Preheat oven to 425oF. Cut squash in half. Lay flat sides down on baking sheet and bake from 30-35 minutes until tender.
  2. Meanwhile, heat some coconut oil in large pot over medium heat. Once heated, add turkey, coconut aminos and seasonings. Cook for about 5-7 minutes until browned. Remove cooked meat with a ladle and set in a separate bowl.
  3. With some of the leftover cooking juices from the turkey, add the broccoli, pepper and zucchini. Sauté for about 5 minutes or until cooked tender. Add spinach and cover with lid and let steam for a couple minutes.
  4. Meanwhile, whisk all ingredients for sauce together in a separate bowl.
  5. Finally add turkey and spaghetti squash into pot with cooked vegetables. Pour sauce over mixture and let cook on low for a few minutes before serving.

Sweet and Spicy Spagetti Squash

Recipe inspired from Paleo OMG. I have omitted the garlic since it is in the same FODMAP family as wheat.

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