Mediterranean Spaghetti Squash

Want a great alternative to a high carbohydrate meal–this is it!


½ of a  medium spaghetti squash
½ can of organic diced tomatoes
1 cup spinach
1/8 cup black olives
1 chopped medium onion
1 container of portabella mushrooms
½ lbs. Extra Lean Ground Turkey

2 tsp. basil
1 tsp. pepper
1 tsp. cumin
2 cloves of garlic

Optional: marinara sauce for the topping.


Spaghetti Squash:
Cut spaghetti squash in half, clean out seeds and rind--bake half hour at 450.
Take out the spaghetti squash and after it cools; fork out the "noodles."
Set a side, until the turkey, and onions, mushroom, tomatoes, and spinach mixture is finished.

While the squash is baking:
Brown the turkey until done.
Once done, set aside. 

Lastly, the stir-fry:
Cook on the stove-top with a non-stick pan, or use non-stick spray.
Add the chopped onions, mushrooms. spinach and tomatoes.
Fry them for 10 minutes on a medium heat and than in the add seasonings--basil, pepper, cumin and the 2 cloves of garlic.

Finishing touches: 
Once everything is finish, add the spaghetti squash and turkey to the stir fry and mix everything together.
Add the marinara sauce if you like, or without.
Serve and Enjoy!

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