- 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
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.
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.
Sugar: 10g | Fiber: 6g | Calories: 337kcal | Fat: 15g | Protein: 20g | Carbohydrates: 33g