Summer Kale & veggie Italian spaghetti squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 md - lg spag. squash2 bell peppers diced any color you like, I use red and yellow1 md purple onion diced3-4 cloves of garlic grated 2 tbsp. tomato paste 2 tbsp. EVOO2 sm zucchini quartered & diced one yellow one greenKale chopped1/2 - 1 c chicken stock 1 cup fresh canned tomatoes or fresh canned spag. saucered pepper flakesthyme fennelpoultry seasoning salt/pepper to tastejuice of lemonparm. cheese to top dish
clean, cut length wise, core. Cook cut side down on foil on baking sheet. 375 for 1hr.
Sautee in EVOO onions, peppers, garlic, tomato paste, and seasonings. Add ground turkey mince up meat in pan. Add zucchini and stock cook on lw- med heat until liquid is absorbed. At end of cooking add tomatoes and kale, simmer until kale is cooked to liking.
When squash is done take out of oven let cool for 5 mn then shred the squash.
I serve squash, parm, meat mixture, more parm
Serving Size: 4-6 people as well all on it's own
Number of Servings: 5
Recipe submitted by SparkPeople user ASHERIDAN1.
Sautee in EVOO onions, peppers, garlic, tomato paste, and seasonings. Add ground turkey mince up meat in pan. Add zucchini and stock cook on lw- med heat until liquid is absorbed. At end of cooking add tomatoes and kale, simmer until kale is cooked to liking.
When squash is done take out of oven let cool for 5 mn then shred the squash.
I serve squash, parm, meat mixture, more parm
Serving Size: 4-6 people as well all on it's own
Number of Servings: 5
Recipe submitted by SparkPeople user ASHERIDAN1.
Nutritional Info Amount Per Serving
- Calories: 356.7
- Total Fat: 16.2 g
- Cholesterol: 65.8 mg
- Sodium: 490.9 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 7.8 g
- Protein: 22.1 g
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