Teriyaki turkey spaghetti squash bowl
Sweet teriyaki sauce mixed with ground turkey and tossed with spaghetti squash, a healthy and easy dinner idea.
Servings: 4 people
Calories: 504kcal
Ingredients
For the squash:
- One spaghetti squash mine was 2.5 pounds.
- About 2 Tablespoons olive oil to drizzle.
- Salt and ground black pepper.
The sauce:*
- ¼ teaspoon garlic powder.
- ½ teaspoon ground ginger.
- 3 Tablespoons brown sugar.
- ¼ cup soy sauce
- 2 Tablespoons molasses.
- 2 Tablespoons honey.
- 2 Tablespoons cornstarch.
- 1 cup cold water divided.
- 2 Tablespoons oil.
- one small onion diced.
- 1 pound ground turkey.
Instructions
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 ¼ 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 ½ to ¾ 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.
Notes
* This will make about 1 ½ cup of the sauce, add sauce to the ground turkey depending on your liking. I've added ¾ cup and felt it was enough for us. Calories calculated on that.
Nutrition
Calories: 504kcal