1 spaghetti squash
Extra virgin olive oil,
low sodium salt and pepper
1 tsp dried or fresh oregano
For the sauce:
1 lb ground turkey
1 small onion, chopped
4 cloves garlic, minced
1 tbsp coconut oil
1 tomato, chopped
1/2 jar of tomato sauce
1 tbsp Italian seasoning
low sodium salt and pepper to taste
Preheat oven to 400 degrees F. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard.
Place the halves with the cut side up on a rimmed baking sheet. Drizzle with olive oil and season with low sodium salt, pepper, and oregano. Roast the squash in the oven for 40-45 minutes, until you can poke the squash easily with a fork.
Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
While the spaghetti squash is roasting, melt coconut oil in a large skillet over medium heat.
Add chopped onion and garlic and cook for 4-5 minutes. Add ground turkey and brown the meat, stirring occasionally. Season with low sodium salt and pepper.
Add the chopped tomato, tomato sauce, and Italian seasoning and stir to combine. Simmer on low heat, stirring occasionally, while the spaghetti squash finishes roasting.
Serve over spaghetti squash with basil for garnish.
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