I threw this meal together with ingredients I had on hand and it actually turned out so delicious, I decided to blog the recipe and share! This meal combines lean protein with low-carb veggies, making it a light, yet satisfying lunch. The addition of peppery arugula, fresh tomatoes, cucumbers and vinegar work wonderfully together. A little feta sprinkled on top adds creaminess to the dish too! Once I plated this meal, I ended up mixing everything together, but you can keep it separate if you'd like.
Ingredients:
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1 lb 96% lean organic ground turkey
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24 oz. frozen spaghetti squash
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1 sweet onion, diced
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3 cloves garlic, minced
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1 TBSP Italian seasoning
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1/2 TBSP avocado oil or coconut oil
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8 oz. arugula
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1 organic heirloom tomato, diced
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1 organic english cucumber, diced
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red wine vinegar, to taste
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Feta cheese (optional, omit if dairy-free)
Directions:
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Heat a wok or large pan over medium-high heat and add oil. Once hot, add onions and cook for 2-3 minutes until slightly transluscent.
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Add ground turkey, garlic, onion powder, garlic powder and Italian seasoning. Cook until the turkey is slightly browned.
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Add in the frozen squash and cook for an additional 5 minutes or until the squash is hot.
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Plate the turkey and squash into 4 bowls or plates and add arugula, tomatoes and cucumber.
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Top with a few splashes of red wine vinegar and feta cheese (optional).
