Cut squash in half and place face down in the oven on 350 F for 40 minutes.
Remove from oven and let cool. Scrape out the insides with a fork (it will be in strands).
Chop 3 onions, 6 carrots, and 4 large tomatoes. You can use a food processor to make it quicker. Sautee in 1 ½ tbsp olive oil. Use ½ of the sautéed onion/vegetable mixture and add ground turkey breast, 1 tbsp ketchup, ½ cup tomato sauce and 1 cup chicken broth. Cook together, occasionally stirring until meat is almost entirely cooked (5-8 minutes).
Add ½ cup of Craisins, lower temperature to simmer, cover and cook for another 10 minutes.
On the side, use other half of the sautéed onion/vegetable mixture and cook with spaghetti squash on medium low heat. Add 1 cup of chopped black olives, ½ cup chicken broth, 1 tbsp ketchup and ½ tsp salt. Sautee together on medium heat for 5 – 10 minutes.
Mix in ground turkey. Stir together for 3 minutes.
Serve in spaghetti squash shell.
** Add spicy peppers or parmesan cheese for a different taste.
***For a vegetarian version, divide all of the ingredients (except spaghettisquash in half) and exclude ground turkey.
Recipe and Image courtesy of Ilanit Blumenfeld, RD, MPH of IBG Nutrition.