Spaghetti Bowl
Ready in 30 minutes
Serves 4 people
Per serving:
Calories: 330
Protein: 22
Carbs: 25
Fat: 16
Ingredients
- 2 small Spaghetti Squash (look for squash that are between 2.5 and 3 lbs)
- 1 lb Italian Seasoned Ground Turkey (lean)
- 1 24 oz jar Marinara Sauce (I use a good quality store-bought version)
- ½ cup Shredded Daiya Vegan Cheese
- Chopped fresh herbs, for serving
Preparation
- Slice spaghetti squash in half and cook until the strands are tender (leave the strands in the squash halves). See note below for tips on cooking methods. (Note: This can be done up to 3 days ahead. Store cooked squash in the refrigerator.)
- Turn on the oven’s broiler.
- Heat a large skillet with cooking oil SPRAY over medium heat. Add sausage and cook, breaking it apart as it cooks, until lightly browned, 5 to 6 minutes.
- Pour marinara sauce over sausage and stir to combine.
- Place the spaghetti squash halves cut-side up on a sheet pan. Use a fork to pull the spaghetti squash strands from the sides of the squash bowls so they resemble noodles inside each bowl.
- Divide marinara sauce between the squash bowls and gently stir to combine squash strands and sauce.
- Top with cheese.
- Place sheet pan under the broiler until cheese is melted (watch it closely to prevent burning), 2 to 3 minutes.
- Top with fresh herbs and serve.
Tips
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