Turkey, Kale and Spaghetti Squash Bowls are on my Wednesday menu. These are decidedly not that photogenic, but they taste amazing! This dish is totally veggie packed and oh so good. Don’t skip the parm on top – it really helps bring all of the flavours together.
To make 4 servings:
Gently score a line lengthwise around each spaghetti squash, and then pierce with a knife along the line. Microwave each squash for 3 minutes, then allow to cool. Once the squash is cool enough to handle, cut through the squash so that it’s been halved. Roast the squash face down on a cookie sheet lined with parchment paper for 30 minutes at 400F.
On the stovetop over medium heat cook 2 diced shallots, 4 diced cloves of garlic, salt & pepper, and 2 lb extra lean ground turkey, breaking up with a wooden spoon as it cooks. Once cooked, drain and set aside. In the same pan, wilt 1 head of ribbed, cut and washed kale with 1 tsp salt.
To assemble, shred the spaghetti squash into strands, and put 1/4 of the shredded squash into each bowl. Add ground turkey and kale to each bowl, then top with shredded parmesan cheese and crushed red peppers.
