Servings: 4
Calories: 337kcal
Ingredients
- 1 spaghetti squash
- 3 celery ribs
- 1 yellow onion
- 2 tbsp garlic
- 2 tbsp fresh thyme
- 2-3 cups broth any variety
- 2 sweet potatoes
- 1 lb ground turkey
- salt and pepper to taste
- cinnamon optional
- sage optional
- goat cheese optional
Instructions
- Roast spaghetti squash as per instructions above; set spaghetti strands aside. Save skin for bowls.
- Cook celery, onions, and garlic over medium heat; set aside.
- Add broth to a pot and bring to a boil; add sweet potatoes.
- Add celery, onions, garlic, and thyme to pot.
- Brown turkey on stovetop and then add to pot.
- Once potatoes are cooked, add spaghetti squash to bowls and top with soup/stew.
- Garnish with a little more squash and fresh thyme.
- Enjoy!
Notes
Chef Note: You could also add sage and/or cinnamon—both of these are fall flavors for me. Sadly, I just didn’t have any on hand when I created this recipe.
Chef Note: If you would like a little creamy cheese flavor, goat cheese would be an excellent mild flavor that would complement this dish nicely.
Chef Note: This is almost a warming chili-like dish. You could also forgo the turkey and make this a vegetarian meal.
Nutrition
Sugar: 10g | Fiber: 6g | Calories: 337kcal | Fat: 15g | Protein: 20g | Carbohydrates: 33g
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