Submitted by: Isabel De Los Rios
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Servings: 4
Spaghetti squash and ground turkey with a Mediterranean twist!
1 med. spaghetti squash
1 lbs. ground turkey
1/2 tsp. garlic powder
sea salt & black pepper to taste
14 1/2 oz. diced tomatoes, canned
3 c. kale
3/4 c. feta cheese
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise, and scoop out seeds. Place squash on baking sheet, cut side down. Cook for 20-25 minutes (up to 35-40 minutes, depending on the size of the squash), until skin gives a bit when touched. Let cool.
Brown ground turkey in a large skillet over medium heat. Season with garlic powder, sea salt, and pepper. When turkey is browned and cooked through, add diced tomatoes (with juice) to the skillet. Stir it all up, and let cook for 2 minutes. Add torn kale and cook, stirring occasionally, for another 2-3 minutes, until the kale is a bit wilted and brighter green.
Remove skillet from heat, and stir in crumbled feta. The squash should be cooled enough by now – use a fork to scrape the flesh into noodle-like strands. Move the squash “noodles” to the skillet, and mix until everything is fully incorporated. Serve warm.
Email
Print
