This week I wanted something creamy and savory for my lunches. I have been getting really hungry around 2 p.m. at work, so it needed to be filling but healthy. I stumbled across a recipe for spaghetti squash Alfredo and it sounded incredible, but there were some things I wanted to change. I added in some ground turkey to up the protein, changed up some seasonings, and I split this into five servings (instead of the recommended four) so I had enough meals for the week.
Spaghetti squash is amazing because it’s so versatile. You can use it as noodles in all kinds of dishes.
.This Low Carb Turkey Alfredo might just be my favorite way to use spaghetti squash. You’ll love it!
Here’s what you need:
1 pound lean ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
salt & pepper to taste
1 medium Spaghetti Squash
1 tablespoon unsalted butter
3 cloves garlic
2 1/2 tablespoons whole wheat flour
1 tablespoon cream cheese
1 1/2 cup 1% milk
1 cup shredded Parmesan cheese
First thing is first. Prep the spaghetti squash. Cut it in half lengthwise and de-seed using a spoon. Now, there are two ways to cook this bad boy. You can either put it face down in a baking dish with an inch of water in it and bake for 30 – 45 minutes, or you can put it in a baking dish with an inch in it and microwave it on high for 15 minutes. Whichever you prefer. I baked mine in the oven because I wasn’t in a hurry. It should be noted that sometimes microwaving your squash can make it a little mushy in comparison to baking.
Once you’ve got your squash cooking, brown the ground turkey in a pan and season it with garlic powder, onion powder, oregano, salt and pepper. Cover the pan and set it aside.
In a small sauce pan, melt butter. Add garlic and slowly stir for one minute. Stir in the flour until it is mixed well with the garlic butter mixture. Add the cream cheese and heat it until it will stir into the flour and butter. And the milk and whisk well. Bring it to a gentle boil and then turn down the heat and let it simmer for a few minutes (until it thickens). Remove from heat and add the shredded Parmesan. Stir sauce until Parmesan is melted in.
By now your squash is cooked. Remove from oven (or microwave) and flip each half over. Use a fork to separate the strands of squash into noodles. Add some salt and pepper and mix it in. It’s fine to just use the shells as the bowl. If you’d rather, you can put your “noodles” in a bowl and season them there.
Since I was meal prepping, I separated the squash into 5 containers, which ended up being 1 cup per container. Then I divided the sauce. About 1/4 cup of sauce per cup of squash. Then I divided the turkey which was about 1/3 cup turkey per cup of squash.
This recipe contains 15 grams of carbs and 36 grams of protein per serving.
*Please note that because Wellness Darling does not want to trigger any eating disorders, we only post basic nutritional information for carbs and protein, and we do not post caloric values for our recipes. <3