I really don't have much to say about this, except for that rarely I give myself a 10/10 on a recipe, and this meal 100% gets a gold star. Please make it. You deserve this dinner. It's so freaking delicious. You may think you don't need to eat the full serving, but I'm telling you in advance, you will eat all of it.
Be sure you pick a marinara sauce with less than 4gs of sugar per serving. I used Trader Joe's Organic Marinara. It has 3gs of sugar per 1/2 cup. This marinara also has parmesan in it (missed that at the grocery- which would make it month 1 #shedapproved. I would recommend a marinara sans cheese so you can make it throughout the duration of the program. Also skip the Romano at the end as well, if you are a month 2 shedder!)
Spaghetti Squash Bolognese
1 spaghetti squash
2 tbsp(ish) olive oil
salt and pepper
2 large garlic cloves, minced
1 lb ground turkey
1/2 25 oz jar of marinara sauce
1/4 cup grated Romano cheese
Preheat oven to 400 degrees F.
Cut spaghetti squash in half lengthwise. Deseed with a spoon. Coat basin and sides with 1 tbsp olive oil. Place on a shallow baking tray greased with olive oil. Salt and pepper. Place in oven. Cook for 50 minutes.
Heat 1 tbsp olive oil over medium heat. Add garlic to pan. Stir occasionally until garlic has a bit of color. If it is browning too quickly turn heat down. Add ground turkey to the pan. Use your spatula to break it up into smaller bits. Keep cooking on low, stirring occasionally, so it is nice and brown.
Remove spaghetti squash from oven (at 50 mins) and let sit. (I was impatient and waited 5 minutes and used a mitt to hold it.) Take a fork - scratch to create “noodles”. Add noodles to ground turkey mixture. Add 1/2 jar of TJ’s organic marinara. Add in almost all the Romano in (saving a bit for garnish) stir to coat.
Serve back in the squash (I prefer this way because you maximize the amount of squash you can eat!) or in a bowl. Top with remaining Romano as garnish.