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+Spaghetti Squash, Turkey & BroccoliTurkey & Cabbage Stir Fry

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Spaghetti Squash, Turkey & BroccoliTurkey & Cabbage Stir Fry

Course: Lunch
Keyword: dairy-free, gluten-free, grain-free, low FODMAP
Calorie: 200-300, Under 300
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 278kcal


  • 1 Spaghetti Squash (medium)
  • 1 lb Extra Lean Ground Turkey
  • 2 cups Water
  • 4 cups Broccoli (chopped into florets)
  • 1/4 cup Nutritional Yeast
  • 1 tsp Sea Salt


  • Preheat the oven to 425ºF (218ºC). Cut the spaghetti squash in half through its belly, remove the seeds and place flesh-side down on a baking sheet lined with parchment paper. Cook for 30 to 35 minutes, or until cooked through. Remove from the oven and let it cool slightly.
  • While the squash is in the oven, cook the turkey in a pan over medium heat. Break it up with the back of a wooden spoon until crumbled and cooked through. Remove from heat and set aside.
  • In a small saucepan, bring the water to a boil and add in the broccoli florets. Cook for 10 minutes or until soft. Drain the broccoli and set aside.
  • Scoop out the spaghetti squash into noodles using a fork and divide them between plates. Add the broccoli and ground turkey to the plates and top with nutritional yeast and sea salt. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately 1 cup of each ingredient.
  • More Flavor

    Season the turkey with minced onion or garlic while it cooks.
  • Additional Toppings

    Top with fresh parsley, cilantro or your favorite hot sauce.
  • Make it Vegan

    Use chickpeas or lentils instead of ground turkey.


Serving: 4g | Calories: 278kcal | Carbohydrates: 20g | Protein: 30g | Fat: 10g | Cholesterol: 84mg | Sodium: 729mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 93mg | Calcium: 119mg | Iron: 4mg

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