Summer Kale & veggie Italian spaghetti squash

Summer Kale & veggie Italian spaghetti squash
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Summer Kale & veggie Italian spaghetti squash calories by ingredient


Introduction

Yummy veggies cooked with tomato sauce and turkey served over spaghetti squash. Yummy veggies cooked with tomato sauce and turkey served over spaghetti squash.
Number of Servings: 5

Ingredients

    1 md - lg spag. squash
    2 bell peppers diced any color you like, I use red and yellow
    1 md purple onion diced
    3-4 cloves of garlic grated
    2 tbsp. tomato paste
    2 tbsp. EVOO
    2 sm zucchini quartered & diced one yellow one green
    Kale chopped
    1/2 - 1 c chicken stock
    1 cup fresh canned tomatoes or fresh canned spag. sauce
    red pepper flakes
    thyme
    fennel
    poultry seasoning
    salt/pepper to taste
    juice of lemon
    parm. cheese to top dish

Tips

The seasoning are what you would find in an Italian sausage mixture made from turkey. Feel free to buy premade Italian sausage of your liking to use in recipe.


Directions

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.