This was one of my favorite hot dishes when I was a child–I still want the taste but all the extra carbs. Replace the carby noodles with the spaghetti squash and cut the calories and carbs in half! Enjoy! Serves 4.
1 lbs. of extra lean ground turkey
1 sweet onion, diced
1 cups of stock (I usually use gluten free chicken stock)
1(29 ounce) small (or half of a large jar) jar gluten-free marinara sauce
1(29 ounce) can of diced tomatoes
2 cloves of garlic, minced
2 bay leaves
2 Tablespoon basil
5 sprays of Braggs Amino Acid
1 teaspoon sea salt
1 teaspoon pepper
1 ts garlic powder
1 teaspoon onion powder
1 large or 2 small Spaghetti Squash
In a large frying pan, saute the ground turkey meat over medium-high heat until cooked through.
Add the onions to the pan and saute them until tender; about 5 minutes.
Add 1 cup of stock, marinara sauce, tomatoes, garlic and onion powder, basil, bay leaves, Braggs Aminos Acid, salt, pepper, and salt. Stir well and then cover the pot and cook for 20 minutes of medium-low heat.
Turn the heat to a simmer and cook for another 15 minutes.
Remove pot from heat and cool for 15-30 minutes.
Either stir in the cooked Spaghetti Squash or just place the mixture on top of the squash on a plate.
*While you are making the goulash mixture, cook the Spaghetti Squash*
Preparing the squash:
If you cut up the spaghetti squash before cooking: Make sure to cover the bottom of the squash with a 1/2 inch of water with either option.
Method: Just get in there and cut it in half (lengthwise). You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash.
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
Separate strands by running a fork through in the "from stem to stern" direction.
Nutritional InformationCalories: 200
Protein: 27 grams
Fats: 3 grams
Carbs: 10.5 grams
Sugar: 4 grams