Teriyaki turkey spaghetti squash bowl
Sweet teriyaki sauce mixed with ground turkey and tossed with spaghetti squash, a healthy and easy dinner idea.
For the squash:
One spaghetti squash
mine was 2.5 pounds.
About 2 Tablespoons olive oil to drizzle.
Salt and ground black pepper.
one small onion
Cook the squash:
Preheat oven to 375F.
Cut the squash in half lengthwise and scoop up the seeds.
drizzle liberally with oil and shake some salt and pepper on top.
Roast in oven for 40-60 minutes until tender.
Use a fork to scrap the spaghetti and set in a bowl or use the squash as a bowl.
Make the sauce:
Dissolve cornstarch in about 1/4 cup of the cold water you have.
In a sauce pan over medium heat, add all sauce ingredients except for the dissolved corn starch.
Mix ingredients well and heat until it boils, turn down the heat to medium low and add the corn starch mixture.
Whisk everything together until it thickens, will take approximately 40 seconds to a minute.
Turn heat off and set aside.
Cook the ground turkey:
Heat oil in a skillet over medium heat and sauce onion until translucent and fragrant.
Crumble ground turkey into the pan , stir and cook until turkey is done.
Pour about 1/2 to 3/4 of the sauce over the turkey and simmer on low for about 5 minutes.
Spoon the turkey mixture over the spaghetti. Garnish with green onions and serve warm.
* This will make about 1 1/2 cup of the sauce, add sauce to the ground turkey depending on your liking. I've added 3/4 cup and felt it was enough for us. Calories calculated on that.
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