By now, we’ve all made the viral feta pasta, so let’s make it a bit healthier by adding some vegetables and protein.
600g spaghetti squash, cooked (1 medium sized squash)
1 pint cherry tomatoes
8oz feta cheese (I only had the crumbles but I recommend buying the block of cheese)
3 cloves garlic, minced
1 tbs extra virgin olive oil
16 oz 97/3 lean ground turkey
2-3 large handfuls of spinach
1 tbs fresh basil, chopped
1 tbs fresh oregano, chopped
1-2 tbs reduced fat parmesan (optional)
Preheat the oven to 400F. Halve spaghetti squash and bake for 40 mins. To easily halve it, pop it in the microwave for 2-4 minutes.
Once cooked, remove the noodles with a fork.
On a sheet pan, add the cherry tomatoes, garlic, feta, olive oil, and a generous amount of salt and pepper. Roast at 400F for 20 minutes.
In a larked skillet sprayed with olive oil spray, add 16oz 93/7 ground turkey and cook thoroughly, about 8-12 mins. Add salt and pepper.
To the skillet, add the tomato and feta, along with the spaghetti squash and fresh spinach. Stir and let simmer for about 5 mins.
Top with fresh herbs and a bit of parmesan!
18 fat 15 carb 28 protein