By JJ Virgin

Green Goddess Turkey & Spaghetti Squash Bowls


October 18, 2023

4 servings


2 small spaghetti squashes, rinsed and halved lengthwise, seeds removed

3 tbsp avocado oil, divided

1¼ tsp sea salt, divided

¼ cup shallots, diced fine

2 garlic cloves, minced

1 1/2 lb ground turkey

1 tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

½ tsp ground black pepper

2 tbsp fresh basil leaves, chopped

2 tbsp tomato paste

¼ cup water

Green Goddess Dressing

½ cup coconut cream (refrigerate can overnight and only use top portion of cream)

½ hot-house cucumber, grated and liquid squeezed out

½ avocado

1 tbsp fresh dill, chopped

1 tbsp fresh Italian flat-leaf parsley, chopped

1 tsp lemon juice

2 tbsp white wine vinegar

½ tsp sea salt


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.


Nutrition Facts

Sugar15g (naturally occurring)
Total Fat34g (if using all the dressing)
Total Carbohydrates40g
Dietary Fiber9g