Spaghetti Squash with Cottage Cheese and Ground Turkey
Servings: 2
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil extra virgin; split
- salt and pepper
- 1 small onion finely diced
- 1 to 2 cloves garlic minced
- 1/2 to 1 lb. ground turkey depending on how much you want
- 2 to 3 cups kale chopped
- 2 cups marinara sauce optional
- crushed red pepper flakes
- cottage cheese
Instructions
- Preheat your oven to 375°. Carefully slice your squash in half lengthwise or crosswise. Scoop out the seeds and discard. Lightly drizzle with extra virgin olive oil and season with salt and pepper. Place squash halves, cut side down, on a parchment paper lined baking sheet. Bake for about 45 minutes.
- While the squash is in the oven, heat 1 tablespoon of olive oil in a large sauté pan or skillet. Add the onions and cook until tender. Add the garlic and toss for 30 seconds. Add the ground turkey and cook until all cooked through.
- Add in the chopped kale. Feel free to drizzle a little olive oil over the kale. Cook until the kale has wilted. If wanting to add marinara sauce, you can add it now (or mix it with the cottage cheese). Add the crushed red pepper flakes and season with salt and pepper. Let everything cook for a few minutes. Remove from heat and set aside.
- When the squash is ready: Remove the spaghetti squash from the oven. Let stand about 2 to 3 minutes to cool a little. When ready, using a fork, carefully scrape the inside of the squash to create spaghetti-like strands. Now, you can "build your bowl" in the squash itself or place squash strands into a bowl.
- Add cottage cheese on top and top with the turkey mixture. Mix and taste and season with more salt and pepper if needed. Enjoy while hot.