Turkey Marinara over Spaghetti Squash

The Squash Part

1 large spaghetti squash - halved, seeds removed, roasted face down at 350 for about 40 minutes.

(Roasting time will vary depending on the size of your squash, you'll know it's done when you can

easily stick a fork into it.)

The Turkey Marinara Part

1 - 2 Tbsp Coconut Oil
2 cloves of garlic, minced
1 small onion, diced
1 bell pepper, chopped
1 lb of ground turkey
28 oz can diced tomatoes
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
black pepper to taste

Optional: a couple handfuls of chopped kale

Saute garlic, onion and pepper in coconut oil until they begin to soften, about 2 to 3 minutes.  

Add ground turkey and brown, adding tomatoes and tomato paste when the meat is nearly cooked through.  

Add seasonings, bring to a gentle boil and then reduce to a simmer, allowing it to cook for another 20 - 30

minutes before serving. If adding kale, stir into sauce during the last 15 – 20 minutes of cooking.

http://mamasweeds.com/2013/10/28/fall-favorite-turkey-marinara-over-spaghetti-squash/