LOW CALORIE FALL MEAL PREP
Looking for a cozy, flavourful, protein-packed meal that's perfect for prepping? This recipe is your new GO-TO. I used to be such a picky eater until I realized that the WAY you make things makes such a big difference. I stepped outside of my comfort zone for this one, and it ended up better than ever. Not only is this recipe high protein, but GUT LOVING too.
Ingredients:
- 1 medium spaghetti squash
- 1 lb lean ground turkey
- 1 cup pumpkin puree (unsweetened)
- 1 cup tomato sauce (no added sugar)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley or basil for garnish (optional)
Instructions
1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil. Season with salt and pepper. Roast the squash cut-side down for 35-40 minutes, until tender and easily shredded with a fork.
2. Cook the Ground Turkey: While the squash is roasting, heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and cook until fragrant. Add ground turkey, breaking it up, and cook until browned and fully cooked through.
3. Add Tomato Sauce, Pumpkin, and Spices: Stir in tomato sauce, pumpkin puree, cinnamon, nutmeg, smoked paprika, salt, and pepper. Mix well and heat through. Add cherry tomatoes and cook for another 2-3 minutes until softened.
4. Combine and Serve: Once the spaghetti squash is done, scrape the flesh into spaghetti-like strands. Toss the squash strands with the turkey mixture until well combined. Garnish with fresh parsley or basil, if desired, and serve hot.
Servings: 4
Estimated Macros (Per Serving):
- Calories: ~310
- Protein: ~26g
- Carbs: ~20g
- Fat: ~12g
As the leaves change colors and the air turns crisp, fall is the perfect time to embrace hearty yet healthy meals. This low-calorie fall meal prep not only delivers comfort but is packed with flavor and nutrients. Using spaghetti squash as a base is a wonderful way to cut down on carbs while still enjoying a filling dish. Spaghetti squash is a great alternative to traditional pasta, boasting lower calories and higher fiber, which aids in digestion and promotes gut health. Coupled with lean ground turkey, this meal ensures a protein-rich option that supports muscle maintenance and satiety. Pumpkin puree not only adds a creamy texture but also provides a dose of vitamins A and C, antioxidants that are beneficial for immune health, especially during fall and winter months. To make meal prepping easier, this recipe can be made in larger batches and stored in the refrigerator for up to 4 days. Simply divide the meal into individual servings for quick lunches or dinners. This recipe also allows for customization; feel free to add additional vegetables like bell peppers or spinach for more nutrients. A sprinkle of fresh herbs, such as parsley or basil, as a garnish offers a delightful freshness that enhances the overall flavor. For those looking to control their calorie intake without sacrificing taste, this low-calorie fall meal prep is the perfect solution. It’s not just a meal; it’s an experience that nourishes both body and soul during the vibrant autumn season.
This sounds so good! Can’t wait to try it