This recipe is 100% fall in a squash bowl. It's simple, tasty, light, and a great weeknight dinner that reheats well for lunch the next day!
2 small or 1 large spaghetti squash, split in half, seeds removed, brushed with avocado oil and lightly salted
1 lb ground turkey meat (I like to ask for freshly ground thighs for more fat and no filler)
½ cup chopped vidalia onion
3 cloves crushed garlic
1 ½ tablespoon avocado oil
1 tablespoon butter
1 cup roughly chopped baby bellas
1 ½ tablespoons fresh sage - chopped
1/3 cup turkey or chicken bone broth
1 cup chopped kale (frozen works too!)
Salt to taste
Preheat oven to 400 degrees F. Bake lightly greased spaghetti squash face down on a nonstick liner or pan. Time varies based on size- check on it at 45 minutes, can take up to an hour for larger squash.
Add 1 tablespoon butter to a large saucepan. Add onion and garlic, cooking over medium heat until translucent (approx. 3 minutes) Add mushrooms and continue to cook for 7-8 minutes or until mushrooms start to brown slightly
Scoop out and set aside mushroom mix.
Add remaining 1 ½ tablespoons avocado oil and ground turkey. Break up with a wooden spoon or spatula, and cook fully, until slightly browned.
Add mushrooms, broth, and sage, and kale, seasoning with salt to taste
When the squash Is done, use a fork to free the “noodles”. You can scoop it out and top with the turkey filling or use the squash half as a bowl and spoon the filling on top! ENJOY!