If you’re like me and need a go-to recipe that’s quick, easy and doesn’t take many ingredients —then this one is for you! This recipe takes a healthy spin on a classic dish.It’s gluten-free and packed with tons of vegetable servings and lean protein.It’s perfect to make on Sunday afternoons and use as lunches for throughout the week or enjoy it with a large group of people.
- 1 spaghetti squash
- 1-2 lbs of lean ground turkey
- 1 tbsp olive oil
- 1 small sweet onion, diced
- Salt, pepper and garlic powder to taste
- 1 cup of mushrooms, diced
- 1 jar of your favorite tomato sauce (I used an organic garlic and herb tomato sauce)
- 3 eggs
- 1 tbsp dried basil
1. Pre-heat oven to 425oF.Cut off one of the ends of the spaghetti squash. Lay the cut end down on cutting board and cut squash in half. Scoop out seeds and lay flat sides down on baking dish. Cook for 30-40 minutes until tender and squash threads easily with a fork.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and cook for 3-5 minutes until onions become translucent. Add ground turkey and cook until no longer pink and internal temperature of 165oF is reached. Season with salt, pepper and garlic powder. Drain excess liquid and set aside.
3. Once spaghetti squash is done, use a fork to scoop out the threads into a large casserole serving dish. Add turkey and onions, mushrooms, sauce and basil and mix evenly. In a separate bowl, whisk eggs together and then mix into spaghetti squash mixture. Stir until eggs are no longer visible.
4. Reduce oven to 350oF and cook mixture for 60-75 minutes or until top layer has slightly hardened over. Serve warm and enjoy!