Spaghetti Squash Turkey Marinara

Spaghetti Squash Turkey Marinara
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.

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

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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