This was my Day #7 dinner on the Core De Force Eating Plan! What I liked best about this meal was how FILLING it was. I couldn’t believe how much food it was compared to the amount of calories and Portion Fix containers it uses.
That’s the thing about Spaghetti Squash and why it is so great. It’s extremely filling, but only about 30 calories per cup. So when you are done eating you feel satisfied, but know that you put something super healthy in your body that will fuel your results!
Today’s workout for Core De Force was an active rest day, and this meal definitely gave me what I need to start up again on Week #2 and have some energy to really put into my workouts.
This recipe took a little longer to prep than some of my other meals this week, but I also have leftovers for lunch tomorrow!
Comment below if you made this and enjoyed it! And if you liked this, make sure to check out my full week’s Core De Force Recipes, Meal Plan, and Grocery list!
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You can get the full eBook, which includes healthy meals, healthy sides, & a grocery list by clicking the link below!
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Spaghetti Squash with Turkey Meat Sauce Ingredients (makes 5 Servings)
- (1) Large Spaghetti Squash, cut in half
- (1) Tsp Sea Salt or Himalayan Salt
- (1/2) Tsp Black Pepper
- (1) Tsp Olive Oil
- (1) Medium Onion, chopped
- (1) Medium Green Bell Pepper, chopped
- (1) Cup White Mushrooms, sliced
- (2) Cloves Garlic
- (2) Tsp Dried Oregano
- (1) Tsp Red Pepper Flakes
- (1) Lb 93% Lean Ground Turkey Meat
- (3) Tbsp Tomato Paste
- (1) 15 oz can Crushed Tomatos
- (1/2) Cup shredded Parmesan Cheese
- (1/4) Cup Fresh Basil, chopped
Spaghetti Squash with Turkey Meat Sauce Cooking Directions:
Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out seeds and membrane with a spoon Place the squash cut side up on a baking shit and sprinkle with salt & pepper. Bake for approximately 50 – 60 minutes. The squash will be tender.
Use a fork to separate out the spaghetti squash and place it into a bowl.
While the squash is baking, heat the olive oil in a large skillet (or even a small pot) over medium heat. Cook the onion, bell pepper, garlic, oregano, red pepper flakes, and mushrooms until tender, about 8 minutes. Add the turkey and cook until pink is gone (about 8 minutes).
Add the tomato paste, tomato sauce, salt & pepper. Mix with a wood spoon. Once it boils, reduce heat and simmer for 20 minutes while sauce thickens.
Serve 1 Cup of Squash and 1 Cup of the Turkey Meat Sauce to a serving. Top with parmesan cheese and basil!
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21 Day Fix / Portion Fix Conversion
- 1-1/2 Green
- 1 Red
- 1/2 Blue
- 1/2 Purple
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