Continuing our Meal Pre Series, this recipe is an adaptation of Keri Glassman's (MS, RD, CDN) Squash Champion. Needless to say, while you're welcome to serve this with pasta, I recommend spaghetti squash– the sweetness from the squash compliments the sauce and spices beautifully for a complete and balanced dish! Altogether, this meal is loaded with protein & rich in nutrients while keeping your calorie count low.
Recipe (Serves 6):
- 1 Diced Red Onion (Small)
- 1 tbsp Minced Garlic
- 1 tbsp Fresh Rosemary
- 4 Whole Organic Tomatoes
- 1 c Organic Strained Tomatoes
- 6 cups Organic Baby Spinach
- 1 lb Ground Beef or Turkey
- 1 tbs Extra Virgin Olive Oil
- Pinch of Cheyenne
- 1tsp Red Pepper Flakes
Sauté onion, garlic, and rosemary in olive oil until onion is transparent. Remove rosemary branches, add diced tomatoes and spices. Cover and simmer on low. In separate pan, brown ground beef or turkey with rosemary. Once cooked, add protein to sauce. Stir in strained tomatoes and spinach, cover and simmer until spinach is soft. Serve over spaghetti squash & sprinkle with grated parmesan. For meal prep, freeze & reheat once spaghetti squash is cooked and ready to enjoy!
*Disclaimer– I love spinach, so I load up on this recipe. Paul could probably do with less spinach and more meat. The choice is yours.
202 Cal / 10g Carbs. / 10g Fat. / 17g Protein - Per Serving
