Total Time:  50-60 minutes

• 1 large spaghetti squash
• 2 tsp olive oil for squash
• 2 tsp olive oil for rest of meal
• salt and pepper
• 1 lb ground turkey
• 1 8 oz jar of your favorite pesto sauce
• 2 cups baby spinach chopped
• 1-2 cups of matchstick carrots chopped up a little bit
• 1 red bell pepper
• optional – fresh parsley to garnish

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What to do:

• Preheat your oven to 400 degrees
• Slice your spaghetti squash in half, lengthwise and scoop out the seeds
  • if it’s too hard to cut the squash – poke it with a fork and many spots around the squash and microwave for 5 minutes and then cut it in half
• Rub the inside of each half with the olive oil (1 tsp per side) and generously season with salt and pepper
• Place the squash face down on a baking sheet and bake for 35 minutes
• While the squash is baking, heat 1 tsp olive oil in a large skillet and ground your turkey over medium high heat
• Once meat is cooked, use a slotted spoon to remove it and place on a plate lined with a paper towel
• Pour 1 tsp olive oil in the same skillet and add your carrots and bell pepper; saute for about 7-10 minutes
• Turn the heat down to low and add back in your turkey and mix up
• Add the chopped baby spinach and mix until it’s welted – about 1-2 minutes
• Season with salt and pepper
• Add the jar of pesto and mix well; let simmer for 8-10 minutes
• Fluff up the inside of your spaghetti squash with a fork
• Pour your meat mixture into the spaghetti squash halves and return to the oven and bake for 20-25 minutes
• Garnish with parsley and serve