Ingredients
2 small spaghetti squashes, rinsed and halved lengthwise, seeds removed
2 tbsp fresh basil leaves, chopped
½ cup coconut cream (refrigerate can overnight and only use top portion of cream)
½ hot-house cucumber, grated and liquid squeezed out
Directions
1Pre-heat oven to 400°.
2Line a sheet pan with parchment paper. Rub 1 tbsp avocado oil over spaghetti squash and sprinkle with ¼ tsp sea salt. Place squash with the inner side facing downward on the sheet pan. Bake for 30-40 minutes until soft. Take out of the oven to cool.
3Add all dressing ingredients to a food processor and blend until creamy. Set aside and refrigerate until ready to use.
4Place avocado oil in a sauté pan on the stove on medium heat. Add the shallots and garlic and sauté for 2 minutes. Add the ground turkey and cook for 5 more minutes while breaking up the meat with a wooden spoon. Drain the oil from the pan. Add the remaining spices, tomato paste, and water. Stir and simmer for 3-5 more minutes until meat appears to be cooked all the way through. Turn off heat.
5Place each squash on a plate and equally spoon meat to fill the inside. Top with chilled Green Goddess Dressing and serve. Enjoy!
6Refrigerate in separate containers for 4 days.
