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2 people

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2 People

INGREDIENTS

  • 0.5 large carrots
  • 0.5 celery stalks
  • 0.5 shallots
  • 0.5 garlic cloves
  • 0.5 cups halved cherry tomatoes
  • 0.06 cup jarred stewed tomato/tomato sauce
  • 0.5 tbs olive oil divided
  • 0.5 lbs ground turkey
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon dried oregano
  • 0.13 teaspoon salt
  • 0.06 teaspoon ground black pepper
  • 0.5 tablespoons balsamic vinegar
  • Fresh sliced mozzarella
  • 0.06 cup fresh chopped basil

    • SPAGHETTI SQUASH

  • 0.25 spaghetti squash, halved and seeded
  • 0.25 tablespoon olive oil
  • 0.06 teaspoon garlic salt

INSTRUCTIONS

  • Using a food processor, or a sharp knife, minced shallots, celery, carrots and garlic
  • Add 1 tablespoon olive oil to cast iron skillet
  • Cook shallot, celery, carrots and garlic for 3 minutes over medium heat
  • Add in remaining olive oil, tomatoes tomato sauce, basil, oregano, salt and pepper and cook for 2 minutes
  • Add ground turkey, cover with lid and cook for 5 minutes on medium low heat
  • Remove lid and stir in balsamic vinegar
  • Add sliced mozzarella and transfer to oven
  • Broil for 3 minutes
  • Garnish with freshly chopped basil

SPAGHETTI SQUASH

  • Preheat oven to 400°
  • Halve, squash and scoop out seeds
  • Brush both halves with olive oil and sprinkle with garlic salt
  • Place halves face down on a parchment lined baking sheet
  • Pierce each half using a fork 2-3 times (This ensures the squash isn’t too mushy)
  • Roast for 35-45 minutes (depending on how al dente or soft you like it)
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