After all the craziness and food from the holiday’s, January is the perfect month slow everything down and enjoy easy, warm, comfort foods. Spaghetti squash will do the trick! It’s naturally grain free and a great recipe to kick that carbohydrate craving you somehow developed over the holidays!
Before you do anything, you will need to cook the turkey/chicken. Heat a non stick skillet, add chopped white onion and ground meat.
In the bottom of a slow cooker arrange spaghetti squash halves, skin side down.
In a separate bowl combine tomatoes, cooked turkey or chicken, olives and spices.
14 oz canned tomato, 1/2 lb ground turkey (cooked), 1/2 cup green olives, 1 tsp dried basil and oregano
Spoon mixture into spaghetti squash halves and pour 1/4 cup chicken stock into slow cooker.
Cook for 6-8 hours on low, or 3-4 hours on high. Top each piece with 4 oz shredded skim milk mozzarella cheese and serve.
This recipe makes 4 servings.
230 Kcal, 20g Carbohydrates, 20g protein, 12g fat