Spaghetti squash with veggies and turkey

Spaghetti squash with veggies and turkey


  • 1/2 spaghetti squash
  • 1 leaf kale
  • 3 sliced mushrooms
  • 2 cloves minced garlic
  • 3 broccoli florets
  • 1 lbs of  ground turkey
  • ½ onion 


Cut a spaghetti squash in half length-wise and roast it until tender at 400 degrees.   While the squash is roasting, sautee the following in a little spray oil:


Add ground turkey


  • 1 large leaf of kale
  • 3 or 4 sliced mushrooms
  • 2 cloves garlic, minced
  • 3 broccoli florets

After everything is tender, throw in red pepper flakes to taste, sea salt and juice of 1/2 a lemon.  Scrape the spaghetti squash out of the skin and onto a plate.  Save the other half for another meal.  Top the squash with the sauteed vegetable mixture and sprinkle the Parmesan cheese over it.

That’s it.  Enjoy!

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