Spaghetti Squash, Turkey and Broccoli
Makes 2 Servings
Macros: 208 cal, fat 3g, carbs 17g, fibre 5g, protein 32g
1/2 Spaghetti Squash (medium)
227g, Extra Lean Ground Turkey
1 cup Water
2 cups Broccoli (chopped into florets)
2 Tbsps Nutritional Yeast
1/2 tsp Sea Salt
Preheat the oven to 425ºF (218ºC). Cut the spaghetti squash in half through its belly, remove the seeds and place flesh-side down on a baking sheet lined with parchment paper. Cook for 30 to 35 minutes, or until cooked through. Remove from the oven and let it cool slightly.
While the squash is in the oven, cook the turkey in a pan over medium heat. Break it up with the back of a wooden spoon until crumbled and cooked through. Remove from heat and set aside.
In a small saucepan, bring the water to a boil and add in the broccoli florets. Cook for 10 minutes or until soft. Drain the broccoli and set aside.
Scoop out the spaghetti squash into noodles using a fork and divide them between plates. Add the broccoli and ground turkey to the plates and top with nutritional yeast and sea salt. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1 cup of each ingredient.
More Flavour: Season the turkey with minced onion or garlic while it cooks.
Additional Toppings: Top with fresh parsley, cilantro or your favourite hot sauce.
Make it Vegan: Use chickpeas or lentils instead of ground turkey.