1 Spaghetti Squash
1 tbsp Olive Oil
1/2 Pound Ground Turkey
14.5 oz Can of Crushed Tomatoes
1 Bag of Spinach
1/2 Cup Shredded Cheese
1 Glove Garlic
Salt and Pepper
Preheat oven to 400° line a rimmed baking sheet with foil.
Cut spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil and salt. Flip the squash upside down.
Bake for 40-45 min. or until the squash easily turns into spaghetti with a fork.
Cut onion and add to a pan with 1 tbsp Olive oil. Cook over medium heat until it softens.
Mince garlic clove and add to the onions.
After about a minute, add ground Turkey and break it up as it cooks.
Once cooked through, add crushed tomatoes and spinach and then season with salt and pepper. Bring to a simmer and stir occasionally.
Flip the spaghetti squash so the flesh side is facing up. Let it cool and then scrape the insides to reveal the spaghetti like strands of squash.
Measure out 1 cup of squash and add it to your prep containers.
Then add about a cup of the topping to the squash and then finish the remaining topping split between your containers.
Top with cheese and store in the fridge for up to 3-4 days.
Macro Count: 372 Calories 15.2 Carbs /11.9 Fat /47.2 Protein (This count is for 1 serving)