Loaded Spaghetti Squash Bowls – GLP Elite™
Ingredients
- 2 spaghetti squash
- 1 lb. lean ground turkey (beef or chicken)
- 1 yellow onion, diced
- 3 carrots, chopped (about ¾ cup)
- 3-4 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 1 15 ½ oz. jar of Raos Homemade Marinara Sauce
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
- Fresh basil, for garnish
- Parmesan cheese, for garnish
Instructions
-
Preheat the oven to 400°F. Cut the spaghetti squash in half and stand them up on a small baking sheet. Spray the tops with zero-calorie nonstick cooking spray and sprinkle with salt and pepper.
-
Bake for 45 minutes, then remove from the oven to cool.
-
While the squash is in the oven, prepare the meat sauce filling. Spray zero-calorie nonstick cooking in the pan/pot over medium heat, and once hot, add the diced onions and carrots. Stir and let cook for about 6 to 7 minutes until the onions and carrots start to cook down.
-
Add the garlic, ground meat, Italian seasoning, and a pinch of salt. Stir and let cook until the meat is cooked, then add the jar of marinara sauce.
-
Turn heat to low, cover, and cook for 15 minutes, then remove from heat.
-
Use a fork to separate the spaghetti squash and fill each bowl with meat sauce. Add freshly grated parmesan cheese and chopped basil, and enjoy.
Notes
Recipe Yields: 4 servings of protein, 1-2 servings of vegetables, 2 servings of fat, ½ serving of carbs, 1 serving of fat.
Reminder: This is a GLP Elite™ recipe.
