Ingredients:
- 1 medium spaghetti squash, halved and seeds scooped out
- 3 teaspoons extra-virgin olive oil, divided
- salt and pepper to taste
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups kale leaves, sliced
- 3 fresh sage leaves, chopped
- 1 teaspoon cumin
- 8 ounces lean ground turkey
- 1 teaspoon curry powder
- 2 teaspoons low sodium tomato paste
- ½ pound (about 2 cups) Brussels sprouts, halved
Directions:
Preheat the oven to 400°F. Season the squash with salt and pepper, then place the squash cut side-down on the baking sheet. Bake for 20 minutes. Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until onion is soft. Add the kale and sage leaves and cook until the kale is wilted and dark green. Combine the ground turkey, cumin, curry powder, tomato paste, and some salt and pepper in a bowl. Mix everything together, then add the cooked vegetable mixture and mix everything together. Divide the mixture in half, roll each half into a large ball, and stuff inside the cooked squash halves on the baking sheet. Toss the Brussels sprouts in a medium mixing bowl with the remaining 2 teaspoons olive oil and a pinch of salt and pepper, then spread the Brussels sprouts out on the baking sheet with the squash. Bake until the turkey is cooked through, the squash is soft, and the Brussels sprouts are tender and browned, 25 to 30 minutes more.
Nutrition Information:
Calories: 215 Protein: 25g Carbs: 14g Fat: 9g
