Turkey Kale Spaghetti Squash Boats

About This Recipe

An easy weekday meal, these Turkey Kale Spaghetti Squash Boats pack veggies, healthy carbs and fats, and lots of protein for a satisfying and well balanced gluten free dinner.

Ingredients

• 1 small spaghetti squash, cut in half and deseeded (about 1,000 grams)
• 1/2 tablespoon avocado oil
• 1 cup chopped yellow onion (90 grams)
• 2 cloves garlic, minced
• 1/2 pound ground turkey (I used 93/7)
• 3 cups packed kale, chopped (90 grams)
• 6 button mushrooms, sliced (100 grams)
• 1/2 teaspoon dried oregano
• 3.5 ounces goat cheese
• 1/4 cup packed parsley, roughly chopped
• 1 tablespoon lemon juice
• salt and pepper, to taste
• optional toppings: red pepper flakes, chopped parsley, lemon juice

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the flesh of the spaghetti squash with a little oil and salt and pepper. Place flesh side down on baking sheet and roast for 30-35 minutes until skin gives a little when touched.
2. When there is 10 minutes left on the squash, make the turkey. Heat a large sauté pan over medium heat. Add olive oil and let it get hot, about 30 seconds. Add onions and garlic and sauté until translucent, about 3 minutes. Add ground turkey and break it up with the back of a large spoon. Cook for about 2-3 minutes, stirring occasionally. Add mushrooms, kale, oregano, and salt and pepper. Cook until kale is wilted and turkey is browned and no pink remains, about 3 more minutes. Stir in goat cheese, parsley. and lemon juice and remove from heat.
3. When spaghetti squash is done, remove from oven and thread flesh with a fork. Be careful not to break the skin of the squash. Add turkey mixture to spaghetti squash boats, distributing evenly. Top with chopped parsley and optional toppings. Enjoy!