Spaghetti Squash Turkey Marinara

Spaghetti Squash Turkey Marinara
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This recipe is a great Paleo, Whole30, WW, GF, DF, 21 Day Body Makeover (good gosh) Italian dish that mimics a rich marinara meat sauce with angel hair pasta. Does it? No parm or goat cheese or more salt would be much more appetizing but it’s pretty good.

Ingredients:
spaghetti squash
lean organic ground turkey
7 cloves of minced garlic
1 yellow onion
28 0z of Natural Crushed Tomatoes (no preservatives, sugars etc..)
Fresh Basil
2 tbs of Coconut Oil (unrefined) or Ghee
Crushed Red Pepper
Smidge of Kosher Salt

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Directions:
1. Split and scoop out the seeds of the squash. Flesh side down put into a 400 degree oven and roast it for 40-50 minutes. Remove and let it cool.

2. Mince your onions and put into a medium heated pot with 1 tbs of oil/ghee until onions are softened. Add your ground turkey and cook out the pink. Now add your minced garlic and crushed red pepper (optional) and stir for a minute until finally adding your tomatoes with all the juice. Turn down to a simmer and let the flavors concentrate into a thick sauce. Add fresh torn basil before serving.

3. Take your cooled squash and work it with a fork to create spaghetti like noodles. Mix with your sauce to your liking and serve.
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