Tuesday, December 3

Paleo Pasta Primavera with Ground Turkey


Prep Time: 10 min
Cook Time: 50 min
Tools: Heavy sauce pan with lid

Ingredients: 
1 spaghetti squash
2 tbs coconut oil 
2 smalls heads of broccoli, or 3 cups of broccoli florets 
8 oz artichoke hearts in olive oil
1/2 cup sundried tomatoes in olive oil
1/4 cup chicken or beef stock (without additives for Whole30'ers)
2 tsp oregano
1 tsp thyme
1/2 tsp rosemary 
1/2 tsp red pepper flakes
Salt and pepper to taste
1/2 cup grated parmesan cheese (optional)

Instructions: 
1. Preheat the oven to 400 degrees. 
2. Slice spaghetti squash in half with a sharp knife (be careful!). Scoop out the seeds.  Place the two halves face down in a shallow baking dish with a 1/4 inch of water in the bottom. Cook for approximately 45 min., until the back of the squash is just slightly tender when poked with a fork. 
3. While the squash is cooking, heat 2 tbs coconut oil over medium heat in a heavy sauce pan. Add the ground turkey and saut√© until almost fully cooked. 
4. Add the broccoli, artichoke hearts, sundried tomatoes, stock, oregano, thyme, rosemary and red pepper to the pan and mix evenly. 
5. Cover the dish for 5-10 min to help steam the broccoli. Once the broccoli softens, turn the heat down to low. Cover and let sit until the squash is finished. 
6. Remove the spaghetti squash, turn face side up and let cool for 5-10 min. Once cooled enough to handle, take a fork and scrape along the squash so it pulls up like “spaghetti strings.” 
7. Add the squash to the turkey dish and mix well. 
8. Top with parmesan and serve warm. 
9. Enjoy!  

1 comment :

  1. I am new to this site, recipes look good, i am going try one, get back to you later with the end results

    ReplyDelete

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